RECOMMENDATIONS

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  Grilled squid with chilli and rocket

  Aldo Zilli’s mother would cook squid quickly and simply on the barbecue when he was young. This is Aldo’s adaptation

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  Blueberry and yogurt cake

  Sara Adams creates a modern twist on a Victoria sponge, with a moist yogurt and fruit cake with a delicious buttercream icing

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  Lobster with vermouth and tomatoes

  Simple ingredients and a dash of vermouth highlight the sweet taste of fresh lobster in Arthur Potts Dawson's quick recipe

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  Baked sprats with kale

  Theo Randall cooks a quick winter dish of meaty fish baked in spicy breadcrumbs served with blanched kale

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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  Sautéed chicken liver salad

  Chicken livers are an economical purchase, and so easy to work into a delicious starter, as shown by Paul Rankin

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  Spinach and lentil soup (rishta)

  Patricia Kateb has devised this lightly spiced, warming soup with a great combination of flavours, textures and colours

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  Nine-hour roast turkey

  This may seem preposterous, but once you've tried it there will be no going back claims Matthew Fort

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  Omelette

  Rowley Leigh shows how to make the perfect fool-proof omelette with some simple ingredients and the aid of a fork

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  Lamb shish kebabs

  Tom Parker Bowles’ tasty kebabs can be assembled ahead, then cooked and served quickly when everyone comes home starving