RECOMMENDATIONS

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  Roast belly pork with gooseberry sauce

  Lawrence Keogh fires the oven up to maximum to get perfect crisp crackling, then lowers the heat to ensure meltingly tender meat

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  Parsnip and sherry soup with hazelnut pesto

  The addition of hazelnut pesto to Shaun Hill's soup gives both contrast and life to the dish

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  Elderflower cordial

  Sophie Grigson captures the essence of warm English summers with this refreshing and versatile elderflower cordial

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  Pomegranate, orange and mint salad

  Ainsley Harriot's salad makes a refreshing starter on a hot day - add a crumbling of Feta cheese for a more substantial meal

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  Prawn cocktail with 'Bloody Mary' granita

  James Wierzelewski puts the cocktail into prawn cocktail with a frozen Bloody Mary garnish

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  Passion fruit curd tart

  Crisp golden pastry with a gorgeous passion fruit filling makes this a dream of a dessert from Tamasin Day-Lewis

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  Queen of puddings

  Rachel Green’s famous old-fashioned dessert is also queen of cost-cutting, at only £1.89 per person

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  Squid and mackerel burger with sea purslane and parsley juice

  Anthony Demetre’s unusual seafood burgers are a healthy and delicious way to eat your fish

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  Venison en croûte with chivilade of cabbage and red wine and port sauce

  Rosemary Shrager's tender venison is wrapped in crisp puff pastry and served with deliciously nutty cabbage and a luxurious sauce

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode