RECOMMENDATIONS

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  Sprout tops and gorgonzola frittata

  Silvana Franco uses sautéed sprout tops in this delicious cheesy frittata – try it with a salad for a quick mid-week supper

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  Mild mustard salmon burgers

  Ainsley Harriott's burgers work well with any firm fish, such as tuna - serve them with lashings of mayo or tomato ketchup...

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  Lemongrad

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

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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  Chilli con carne

  Rachel Allen's classic retro dish is a hearty meal that's well worth coming home for

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  Chocolate brownies

  For a simple decadent treat try this recipe for chocolate brownies from Matt Jones at Flour Power City, one of Borough Market’s most popular bakery stalls

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  Skate with bacon

  Matthew Fort makes skate with a zesty salsa and crispy lardons.

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

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  Crisp fried squid

  Ready in minutes, Sam and Eddie Hart's deep-fried squid make for irresistible finger food

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  Jerk mussels

  Charita Jones adds a touch of soul to a simple bowl of mussels, with a vibrant taste of the Caribbean