RECOMMENDATIONS

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  Risotto with langoustines and courgettes

  James Martin's creamy risotto with tasty langoustine tails is served with an outstandingly flavoursome roasted langoustine oil. Created for Seafood Week

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  Peaches and brioche

  Aaron Craze serves the ultimate summer dessert of ripe, juicy peaches with lashings of sweet buttery caramel

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  Bocca di lupo with fresh tomato sauce

  Aaron Craze whips up a variation of ravioli – the shape refers to ‘the mouth of the wolf’ –with a sauce that speaks of Italian summer

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  Fast rabbit and prawn casserole

  Jun Tanaka's easy casserole is packed with seasonally spring flavours of peas, asparagus and morel mushrooms

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  Smoked salmon millefeuille

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

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  Cornish crab cocktail with avocado and sweetcorn sorbet

  Jason Atherton shows that it doesn't have to be difficult to create a thoroughly stylish starter for a special dinner

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  Crisp-fried chicken spring rolls

  Gary Rhodes makes fried Chinese spring rolls with a chicken and mushroom filling

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  Chanukah courgette latkes

  The Vegetarian Society adds a cream cheese and beetroot topping to pan-fried latkes

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  Rich chocolate mousse

  Dark and luscious, this indulgent treat by Roopa Gulati is great for celebrations - try varying the flavour by adding a grate of orange rind or a splash of brandy

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  Crispy duck salad

  Aaron Craze takes the stodge out of traditional crispy duck pancakes and pairs the meat with a refreshing salad and a zingy dressing