RECOMMENDATIONS

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  Cinnamon pecan buns

  These sweet, buttery and nutty treats from Rachel Allen are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, these buns are made using a slightly faster method.

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  Shortbread toffee crumble ice cream bars

  From A Cook's Tour of Scotland

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  Cream of cauliflower soup with pan-fried langoustines

  Serve Andrew Fairlie’s elegant soup as a starter at your next dinner party

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  Creamy seafood tagliatelle

  For a fast family supper, you can prepare Aleasha Williams’s easy seafood sauce while the pasta is cooking

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  Pan-fried squid with chilli and parsley oil

  Rachel Allen’s delicious chilli and parsley oil is the perfect accompaniment for crispy fried squid with rocket.

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  Saffron pasta with clams

  A simply superb pasta dish from Jun Tanaka combines garlic and chilli clams with ribbons of fresh tagliatelle

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  Bramley apple crumble

  Chef Adam Penney from Hampstead gastropub The Horseshoe encapsulates modern pub food with this do-ahead crumble scented with lemon thyme and black pepper

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  Artichoke, goat's cheese and asparagus tartlets

  Sophie Mitchell prepares lovely little tartlets using artichoke hearts as the base in a light and delicious alternative to pastry

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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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  Asparagus salad with wild boar proscuitto

  John Burton Race celebrates the British asparagus season with a quickly prepared warm lunchtime salad