RECOMMENDATIONS

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  Artichoke salad with bagna cauda

  Green or ‘wet’ garlic has a mild flavour and looks like leek - Jane Baxter and Guy Watson add it to braised artichoke in this magnificent salad

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  Roast chicken with lemon and bay leaves

  Matt Tebbutt serves bruschetta rubbed with roasted garlic and preserved lemon and topped with slices of lush, roasted chicken

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  Basic pancakes

  Tamasin Day Lewis shows how simple it is to toss up a few pancakes for a quick and easy treat

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  Cote de boeuf with chunky chips and chateaubriand sauce

  For an indulgent dinner dish, try James Martin’s steak cooked on the bone with goose fat chips and a rich mushroom and tarragon sauce

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  Dressed crab

  Rachel Allen offers an alternative to traditional dressed crab - crabmeat topped with white sauce and buttered crumbs served in the shell

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  Canteen steak and kidney pie

  Succulent beef and kidney under golden puff pastry make the Canteen Restaurant's traditional steak and kidney pie a real winner

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  Sea bass ceviche with beetroot and pomegranate salsa

  Thomasina Miers shows us the ultimate ingredients for a majestic Mexican dinner party with her starter of fish ‘cooked’ in lime juice

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  Rhubarb pancakes with cassis cream and apple brandy

  Arthur Potts Dawson's pancakes have both a soft rhubarb filling and a caramelised rhubarb coating

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  Rainbow trout with sotolio

  Aaron Craze serves a superb summer dish of fish accompanied by seasonal treats of asparagus, wild garlic leaves and fresh peas

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  Pork kebabs with celery and carrot salad

  Matthew Fort whips up a delicious dish made with 5 ingredients in only 5 minutes!