RECOMMENDATIONS

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  Sugar glazed pork skewers

  Bill Granger’s pork skewers are glazed with sugar and pomegranate molasses, and are lush served with homemade mango chutney and creamed corn

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  Butterflied leg of lamb with minty salsa verde

  As new lamb comes into season, try Sophie Grigson’s wonderful recipe for serving it with lots of fresh herbs and a tangy salad

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  Sebadas

  Sweet Sardinian parcels served with myrtle liqueur ice cream is a favourite of chef Giorgio Locatelli

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  Egyptian chicken with flatbread

  Diana Henry serves marinated griddled chicken with a yoghurt and mint sauce and homemade flatbread

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  Roast monkfish with sage, pancetta and vine tomatoes

  Treat yourself to a richly flavourful fish dish with Sophie Grigson's simple but effective recipe for pancetta-wrapped roast monkfish

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  Oaty cheese biscuits with rosemary

  These biscuits from the British Cheese Board are delicious topped with thin slices of Cheddar and red grapes

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  Spiced asparagus wraps

  Cyrus Todiwala draws his inspiration from a Kashmiri recipe for this seasonal starter served with an apple and potato bhaji

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  Hunting pudding

  This steamy pudding was traditionally enjoyed after a long day hunting, but Irene Dunn recommends it for any occasion!

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  Pannacotta

  Turn soya milk into a fabulous vegan dessert with the Vegetarian Society's creamy Panacotta

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  Double cheese smoked haddock

  Gary Rhodes serves cheddar and Gruyère melted over poached smoked haddock with buttered spinach