RECOMMENDATIONS

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  Deep-fried oysters with Irish stout

  Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

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  Traditional Scottish shortbread

  For a terrific treat to accompany a cuppa, Mary Berry bakes buttery golden shortbread the traditional Scottish way

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  Home-made tomato sauce

  Matthew Fort thinks classic simplicity is best, so doesn’t add anything to his tomato sauce but tomatoes, onion, garlic and olive oil

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  Pork chops with morels

  For a quick dinner, try Arthur Potts Dawson's juicy pan-fried pork chops with mushrooms, broad beans, thyme and mustard

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  Spinach and ricotta tortellini

  John Burton-Race gives these delicious pasta parcels an extra something with truffle oil and parmesan

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  Chocolate brownies

  Fudgy and sticky, Tamasin Day Lewis's chocolate brownies are irresistible

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  Lamb cutlets with salsa verde

  Juicy lamb is accompanied by a classic herby salsa verde in Bryn Williams's quick-to-cook dish

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  Navarin of Kentish lamb with orange and buttered new potatoes

  Richard Phillips slow-cooks lamb necks with vegetables and dried orange peel for a rich and unctuous dish

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  Welsh rarebit

  Tom Parker Bowles rustles up a treat that dates back to the 18th century - with ale and mustard, cheese on toast never tasted so good!

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  Hot-smoked salmon, lobster and leeks

  Gary Rhodes warms lobster tails with leeks, crème fraîche and hot-smoked salmon, served with lemon dressing