RECOMMENDATIONS

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  Deep-fried oysters with Irish stout

  Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

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  Huevos revueltos

  Jill Dupleix livens up breakfast in this recipe for Spanish scrambled eggs with prawns and spinach

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  Chicken stuffed with tarragon mousse

  Michael Caines serves locally reared ‘Ark’ chicken in a light white wine sauce for a real taste of Devon

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  Broccoli, halloumi and cherry tomato salad

  Salty, sharp and sweet combine in this roasted vegetable salad from The Vegetarian Society

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  Smoked trout and peas with pappardelle

  Try Ben Ebbrell’s simple creamy fish sauce on wide strips of fresh pasta – perfetto

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  Cinnamon pecan buns

  These sweet, buttery and nutty treats from Rachel Allen are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, these buns are made using a slightly faster method.

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  Singin' hinnies with spiced butter

  Sophie Grigson recalls a fond childhood favourite - a Sunderland recipe of fried scones that appear to 'sing' as they sizzle while being cooked

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  Fish goujons with tartar sauce

  Fish fingers aren’t just for kids, as Tana Ramsay shows in this version, adding parmesan and paprika for a more grown-up flavour

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  Hazelnut cake

  Theo Randall gives an Italian twist to the traditional British dessert of cake and custard, by serving warm hazelnut cake scattered with grated chocolate and light, frothy zabaglione

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  Aromatic pumpkin and chickpea stew

  Bill Granger combines pumpkin and chickpeas in a colourful and delicious vegetarian dish, fantastically simple to make