RECOMMENDATIONS

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  Morston smoked kipper pate

  A fish pate that is elegant in its simplicity, from Galton Blackiston

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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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  Norwegian almond cream (mandel pudding)

  Jules Evans serves up this traditional almond flavoured Norwegian pudding with a luscious blueberry compote

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  Blood orange mousse with blood orange sorbet

  Galton Blackiston uses blood oranges to create a velvety mousse complemented with a vivid red sorbet which can be made ahead for an impressive dinner party dessert

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  Roast lamb with shallot purée

  Ask your butcher for this fantastic cut of lamb and make the most of it with Galton Blackiston’s creamy roasted shallot purée

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  Dulse oatcakes

  Dulse gives a mild salty-savoury flavour to Eleanor Smallwood’s oatcakes, traditionally cooked along the coastlines of Northern Ireland and the Hebrides

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  Poached egg and lentils

  Matthew Fort's easy supper is the perfect budget dish - both nourishing and very cheap

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  Tea smoked salmon

  Vicky Bhogal combines the aromas of salmon cooked with smoky tea with a creamy nutmeg butter

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  Hake and potato bake with chicory

  Gennaro Contaldo advises baking the potatoes first for extra crispiness to contrast with the tender fish in this comforting dish

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  Rack of lamb on Welsh onion cake

  Eleanor Smallwood’s Teisen nionod, or onion cake, is Welsh comfort food at its best – layers of potatoes and onion baked in butter until meltingly soft