RECOMMENDATIONS

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  Baked egg custard and nougatine 'soldiers'

  Tristan Welch’s dessert is a cute play on egg and soldiers - a set egg custard served in the egg shell with nougatine ‘soldiers’ on the side

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  Raspberry and vanilla fool

  Low fat yogurt, fresh vanilla, honey and raspberries combine to make instant fruity indulgence without the guilt!

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  Smoked salmon millefeuille

  Paul Rankin’s no-cook starter is easy to assemble, but looks fantastic

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  Beetroot & parsnip soup

  Vibrant colours and flavours are combined in this ravishing red soup from the Vegetarian Society

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  Raspberry soufflés

  Rosemary Shrager's fruity raspberry soufflés are light as air and make a wonderful dessert after a heavy main course

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  Pea and coriander soup

  Try Madhur Jaffrey's Indian version of cream of pea soup - with cumin seeds, chilli and fresh coriander

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  Hake with clams and parsley

  This simple but impressive Basque recipe from Mario Batali consists of pearly white hake with baby clams in a garlic and parsley sauce

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  The green smoothie

  Strict raw-foodies should have one of Karen Knowler's vivid green drinks everyday

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  Heart-shaped jam biscuits

  This sweet and sticky biscuit from Tana Ramsay is not only fun to make, but a treat for the eyes

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  West Indian fried snapper with celeriac coleslaw

  Aaron Craze turns to the Caribbean for inspiration with this spiced fish served with refreshing coleslaw.