RECOMMENDATIONS

• 

  Perfect béchamel

  Galton Blackiston’s lump-less white sauce is the key to great-tasting lasagne, macaroni cheese and other dishes

• 

  Dressed crab with egg salad

  Elegant and simple, Michael Caines’ crab dish makes a great starter or light lunch dish

• 

  Beef Wellington

  Impress your guests with Alan Coxon's recipe for a classic beef dish, created in honour of the Duke of Wellington

• 

  Roasted rack of lamb with red cabbage puree and juniper foam

  Jason Atherton makes an impressive dish of roasted rack of lamb with red cabbage puree, savoy cabbage and cabbage butter and juniper foam

• 

  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

• 

  Soulatouille with hoppin' john

  Vegetarian food gets the soul treatment as Charita Jones cooks up this hearty Southern feast

• 

  Ginger squid salad

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

• 

  Chargrilled chicken with courgettes

  A colourful dish with yellow and green courgettes, fresh herbs and chilli makes Arthur Potts Dawson’s dish a firm summer staple

• 

  Cornish pasties

  Crisp, glden pies filled with with potato, swede and beans, from The Vegetarian Society

• 

  Mellifluous punch

  Smooth and sweet like its name, Matthew Fort’s punch makes a great summer afternoon sipper