RECOMMENDATIONS

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  Rhubarb and strawberry compote

  Matthew Fort’s sweet fruit compote is a taste of summer, with hints of elderflower and fresh basil

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  Middle eastern shepherd's pie with parsnip crust

  A hearty dish to feed the family on a budget from Diana Henry

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  Partridge with pear purée and parsnips

  Aiden Byrne cooks a rich autumnal feast that he suggests serving with a creamy truffled mash

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  Sweet potato and pecan pie

  Cinnamon and allspice add a touch of spice to Charita Jones' rich and creamy American-style dessert

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  Smoked paprika lamb neck fillets with ratatouille

  Peter Gordon makes a simple lunch dish that can be served warm in winter or cold on a hot summer day

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  Woodcock with salsify and cavalo nero

  Try Matt Tebbutt's hearty British dish of roast woodcock with garlicky toast, stir-fried salsify, black kale and scented bread sauce

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  Seared peppered tuna fish with sharp rhubarb sticks

  Gary Rhodes teams tuna and white peppercorns with rhubarb and balsamic vinegar to create an exciting combination as well as a balanced overall taste

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  Crêpes suzette

  Bring drama and sophistication to the dinner table with Trish Deseine’s flambéed classic of crêpes covered with a boozy caramelised orange sauce

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  Ravioli with asparagus

  Aaron Craze cracks an egg into the centre of fresh ravioli to make an impressive pasta dish

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  Asparagus with pancetta and poached egg

  Arthur Potts Dawson makes a deceptively simple but delicious dish with new season asparagus