RECOMMENDATIONS

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  Pine nut and carrot roast with mushroom sauce

  Rose Elliot dresses up a nut roast - serve it with roast potatoes and trimmings for a classic vegetarian feast

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  Caramelised clementines with rice pudding

  Sticky clementines top Matt Tebbutt's subtly spiced rice pudding

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  Deep-fried mozzarella with tomato and oregano sauce

  James Martin's crisp golden mozzarella sandwiches are served with a flavour-packed sauce and make a terrific starter or light lunch

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  Melanzane alla Parmegiana

  Matthew Fort’s dish of aubergines with passata and parmesan is based on a family recipe from Syracuse, and makes a superb starter

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  Roast belly pork with gooseberry sauce

  Lawrence Keogh fires the oven up to maximum to get perfect crisp crackling, then lowers the heat to ensure meltingly tender meat

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  Gratin dauphinois

  Matthew Fort’s simple recipe will yield perfect potato dauphinois every time

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  Lamb kofta wraps with roasted red pepper hummus

  When popped inside a wrap, Ainsley Harriott's koftas are an exciting addition to alfresco eating as they are perfect finger food

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  Salt-crusted sea bass with a salad of pourpier

  James Martin puts unusual ingredients to use in his salt-baked fish dish with pork and purslane salad

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  Vin santo cake

  For a delicious boozy after dinner treat, try Matt Tebbutt's zesty vin santo cake with a good dollop of crème fraîche

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  Strawberries and cream

  Jo Pratt’s recipe for this summertime English treat has a difference – the fruit is blended into a refreshing smoothie with strawberry yogurt and crème de fraise