RECOMMENDATIONS

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  Lime cheesecake

  For a scrumptious dessert serve up Annie Rogers' lime cheesecake, a delicious citrus-flavoured concoction of cream cheese and cream

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  Peach brioche trifle

  Serve up a French-inspired trifle with this peachy keen dessert from Bryn Williams

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  Roast goose with foie gras, apples and rosemary

  Matt Tebbutt's incredibly rich dish requires nothing more than simple roast potatoes and maybe mustard dressed green salad to serve

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  Ale and mushroom puff pastry pie with champ

  These individual golden pies from The Vegetarian Society are delicious with a spring onion mash

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  Tuna carpaccio with rocket and Parmesan

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  Langoustine cocktail

  James Martin rings the changes on classic Prawn Cocktail by using beautiful fresh Breton langoustines instead

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  Tamarind chutney

  Tangy tamarind chutney makes a zingy accompaniment to grilled fish and chicken from Gary Rhodes and Fazil Bacchus

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  Spanish-style meatballs with chanterelles

  Benjamin Tish, executive chef at Salt Yard Restaurant in London, cooks a Spanish favourite

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  Spicy moules mariniere

  Andrew Turner looks to south-east Asia for an inspired touch to traditional mussels cooked in white wine and cream, using piquant herbs, spices and coconut milk

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  Scallops with fennel and peas

  Tom Lewis makes this attractive starter when fennel and peas are at their best in the garden, using the pretty pea shoots as a garnish