RECOMMENDATIONS

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  Baked goat's cheese with pear, pecan nuts and rocket

  A sweet and sour dressing is the perfect foil to melting goat's cheese in this simple salad from the British Cheese Board

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  Black pudding scotch eggs

  Simon Rimmer combines quails’ eggs and black pudding to transform this old picnic favourite into a modern dinner party starter

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  Bulgar wheat and spinach pilaf with labneh

  Diana Henry serves a delicious vegetarian main course layered with home-made yogurt cheese and chilli roast tomatoes

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  Steamed caramelised apple pudding

  Galton Blackiston adds an extra touch of decadence to this dessert, with a creamy butterscotch sauce

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  Barbecued prawn cocktail

  Arthur Potts Dawson puts a summer twist on this classic starter

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  Seafood bruschetta on Irish soda bread

  An unctuous spring onion butter sauce adds a rich dimension to Paul Rankin’s dish – stir in a splash of cream for extra decadence!

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  Venison bolognaise with chestnuts and sprouts

  Jun Tanaka shows us how to jazz up a delicious mid-week bolognese with some venison mince and a cheffy technique or two!

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  Cream cheese bavarois with confit of baby fennel and leeks

  Rosemary Shrager shares a spectacular recipe using the new season’s baby leeks and baby fennel for a fresh and easy starter

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  Rich hoi sin beef

  Hoi sin sauce adds a lovely sweet savoury flavour to the beef in Chef Yang from Amoy's quick stir-fried dish

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  Langoustine flambéed with cognac

  Pascal Proyart serves a decadent seafood dish recipe from his father, which combines sweet langoustines with an almond garlic butter and a kick of cognac