RECOMMENDATIONS

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  Langoustine risotto with courgette flowers

  James Martin's creamy risotto incorporates delicately flavoured langoustines and is served with a crisp batter-coated courgette flower

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  No-fuss vinaigrette

  Use this multi-purpose dressing on summer salads or warmed up as a sauce - leave overnight for the flavours to infuse

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  Trippa alla parmigiana

  Matthew Fort makes a treat out of tripe, with this Italian-based recipe using Parmesan cheese

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  Vegetable puree with tomato and cheese

  Babies will love this flavoursome puree and it also makes a delicious sauce served with small pasta shapes for toddlers.

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  Deep-fried oysters with Irish stout

  Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

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  Spring risotto (risotto primavera)

  Matt Tebbutt crams all the tastes of spring into this seasonal risotto - the stock is flavoured with parmesan rinds for an even deeper flavour

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  Yorkshire pudding

  Tana Ramsay shares the secrets for golden, risen Yorkshire puddings every time

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  Veal paillard

  Tom Parker Bowles keeps it simple in this French recipe for tender, paper-thin fillet served along with a piquant chicory salad

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  Spaghetti vongole

  Ed Baines combines clams, anchovies, white wine, tomatoes and chillies with pasta in this splendid main course

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  Chop house steak with rocket and parmesan salad

  Nick Nairn serves up a hearty meal of rib-eye and peppery rocket and parmesan salad with a tangy vinaigrette