RECOMMENDATIONS

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  Mussels in gewürztraminer with chives and cream

  Matthew Fort’s refined version of the classic moules a la crème combines the fruity flavour of Gewürztraminer with creamy mussels for a delicious starter or light meal

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  Braised halibut with wild mushrooms, cabbage and garlic cream

  Stuart Gillies cooks the perfect seasonal fish supper using halibut, the largest flat fish in the ocean

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  Bakewell tart

  Chrissy Ashworth adds fresh raspberries to this traditional Derbyshire pudding to compliment the crisp pastry base and the moist almond filling

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  Sausages with salami and lentils

  Nigel Slater makes a hearty rough-edged casserole that gives the impression of having been cooked for hours but is pretty much ready to eat in 45 minutes

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  Cream of pea soup with croque monsieur

  Andrew Turner’s quick pea soup is turned into a filling supper dish with the addition of snack-size rounds of croquet monsieur

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  Herrings with crushed potatoes

  A zesty herb dressing brightens up Jun Tanaka's meal for one

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  Chocolate fondue infused with geranium and rose

  Paul Young creates the easiest, sexiest and most indulgent dessert in the world with aromatic flowers.

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  Waffle cream brownie

  We challenged Tom Aikens to put his twist on the classic 99 ice cream - here is what he came up with

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  Heather honey cake

  Emma Sturgess' fabulous cake is made with heather honey from north-east England and as it bakes, will fill the kitchen with the distinctive heather honey aroma

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  Spaghetti with monkfish and clams

  An easy seafood sauce that can be made while the pasta is cooking, from Arthur Potts Dawson