RECOMMENDATIONS

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  Lemon cupcakes

  Cook a zingy teatime treat with Rachel Allen's dainty little cupcakes

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

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  Artichoke, goat's cheese and asparagus tartlets

  Sophie Mitchell prepares lovely little tartlets using artichoke hearts as the base in a light and delicious alternative to pastry

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  Peanut butter and white chocolate blondies

  If you’re tired of ordinary brownies, try Rachel Allen’s rich peanut butter-based treats – great on their own or eaten with ice cream

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  Blueberry cheesecake

  For a rich and indulgent dessert try Simon Rimmer's creamy cheesecake, topped with marinated blueberries

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  Ginger squid salad

  Jason Atherton cooks Thai-influenced ginger squid salad, bursting with fresh, zingy flavours

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  Brown stew chicken

  Bring a bit of sun into your life with this flavorsome chicken stew from Junior Francis

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  Crepas de cajeta

  Sweeten up your guests with Thomasina Miers' irresistible pancakes using the Mexican caramel, cajeta

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  Rainbow chard gratin

  Dark green chard leaves and ruby red stalks are contained in a pastry case for Matthew Fort’s cross between a gratin and a tart

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  Baklava

  Tonia Buxton’s version of this famous sticky, nutty Middle Eastern sweet is the perfect accompaniment to a cup of coffee