RECOMMENDATIONS

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  Beef Carpaccio

  Aaron Craze serves up this well-loved Italian starter, adding more flavours with beetroot, herbs and pecorino cheese

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  Lemongrad

  A zesty cocktail sweetened with elderflower cordial and spiked with vodka from Tristan Stephenson

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  BBQ 'surf and turf'

  Arthur Potts Dawson adds a piquant anchovy sauce to the classic barbecue combination of beef and oysters

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  Double cheese smoked haddock

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

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  Pineapple with muscovado heaven

  For a dessert with impact, Prue Leith slices up then reassembles a pineapple, and serves it with glasses of treacly cream

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  Hazelnut and chocolate dacquoise

  Sweet and indulgent, Rick Stein's nutty meringue is sandwiched with a tasty dark chocolate cream - perfect for midnight feasts

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  Bacon and egg fried rice

  Jun Tanaka brings our favourite breakfast items into a comforting meal of fried rice

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  Braised oxtail with chantenay carrots

  Slow cooked in wine and port, and served with sweet carrots, Jun Tanaka’s rich oxtail dish is a warming treat for hungry diners

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  Ox tongue salad

  Giorgio Locatelli uses a sharp salsa verde which cuts through the meaty richness of ox tongue

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  Baked beans with potatoes and cheese

  Matthew Fort jazzes up a simple baked beans with chunks of potato and hot bubbling cheese