RECOMMENDATIONS

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  Potato-coated lamb cutlets

  Cyrus Todiwalla serves Parsee-style lamb cutlets covered with spiced mashed potato, rolled in semolina, fried and served with an onion and tomato gravy

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  The perfect hummus

  Sophie Michelle’s homemade hummus owes its wow factor to the garnishes of spicy shallots and pomegranate seeds, and plenty of spices

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  Qaliya mehtabi (creamy chicken curry with almonds)

  Almonds, yogurt and cream are combined with an array of spices in Mughlai cook Salma Husain's sumptuous dish garnished with a regal flourish

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  Richmond maids of honour

  Supposedly invented in Henry VIII’s court, these little puffed pastry tarts have been seducing people since the sixteenth century - from Eleanor Smallwood

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  Risotto alle fragile con scaglie di grana

  Gennaro Contaldo cooks a ‘70s Italian risotto dish with an unusual twist of summer strawberries

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  Pan-fried sea bass with sformato di carote

  Giancarlo Caldesi accompanies tender white fish fillets with plump cherry tomatoes and a light and creamy carrot bake

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  Lemon posset

  Using just three ingredients, James Martin's lemon posset couldn't be easier

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  Baked ham with cola

  Sweet, sticky cola brings out the sweetness of the gammon in this American-style roast from Jennifer Middleton

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  Potato scones

  Hugh Smith's potato scones are easy to prepare, quick to cook, and best served with lashings of butter!

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  Quick cranberry dessert

  For an elegant fruit brûlée, try Nicole Herft's boozy cranberries layered with ginger biscuit, cream and vanilla custard