RECOMMENDATIONS

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  Cashel blue and port dip

  A creamy dip from Clodagh McKenna, delicious served with breadsticks, fennel, celery or wedges of pears

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  Courgette Christmas candles

  Serve your guests these stunning looking guilt-free morsels from the Vegetarian Society

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  Fish and chips served with mushy peas

  Flaky fish in a crisp beer batter, perfect golden chips and a glorious pea puree make a meal to remember from Jean-Christophe Novelli

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  Goat’s cheese, spinach and butternut squash pie

  Ben O’Donoghue makes a hearty vegetarian pie that is good both hot and cold

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  Glass noodles with fresh salmon, lime and mint

  Jill Dupleix puts some of those Asian store-cupboard ingredients to use in her summery Thai noodle salad

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  Dressed crab

  Rachel Allen offers an alternative to traditional dressed crab - crabmeat topped with white sauce and buttered crumbs served in the shell

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  Meatball balti with coriander breads and raita

  The balti originated in Birmingham and it’s basically a saucy curry served with bread - Silvana Franco’s version also comes with a cooling raita on the side

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  Double chocolate walnut brownies

  Give in to temptation with these heavenly double-choc-nut brownies and their soft chocolate centres

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  Cherry tart

  Fresh summer cherries make the tastiest of tarts in this sublime recipe from Anton Edelman

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  Steak sandwich with horseradish mustard hollandaise

  Gary Rhodes makes the ultimate steak sandwiches with tender fillet, peppery rocket and a horseradish sauce