RECOMMENDATIONS

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  Salmon and smoked haddock fishcakes

  David Massey demonstrates the simple pleasure of a well-crafted fishcake using fish poached in milk with bay leaf

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  Broad bean and anchovy salad

  Snap-fresh broad beans and chicory feature in Arthur Potts Dawson’s simple and elegant starter

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  Melba toast

  Melba toast is a perfect accompaniment for potted shrimp, pate or soup. From James Martin

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  Wok chicken wrap

  Ricky Andalcio makes easy work of this quick and simple lunch idea

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  Roasted rack of lamb with red cabbage puree and juniper foam

  Jason Atherton makes an impressive dish of roasted rack of lamb with red cabbage puree, savoy cabbage and cabbage butter and juniper foam

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  Chilli and herb cajun cornbread

  Try Ainsley Harriot's version of an all-American classic - it tastes best warm out of the oven, but can be made up to one day in advance and stored in an airtight container

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  Dahl and chapattis

  Jo Wood’s red lentil dahl is served with fresh chapattis made with whole-wheat flour – they’re easier to prepare than you might think

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  Baked ham with cola

  Sweet, sticky cola brings out the sweetness of the gammon in this American-style roast from Jennifer Middleton

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  Green garden soup

  Gary Rhodes' soup is a good excuse to bring gorgeous green vegetables together. If some are not available broccoli and spinach also offer rich flavours

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  Mountain sausages in white wine (diots au vin blanc)

  Mike Robinson puts a spin on cooking flavoursome sausages -an ideal meal to come home to after being outdoors,