RECOMMENDATIONS

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  Sausage and pea risotto

  Vary the sausages you use in Ainsley Harriot's risotto - top notch pork and leek or Toulouse sausages are both particularly good

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  Chinese crispy bubbled belly pork

  This is an easy way to make lovely, crispy Chinese-style pork, which looks dramatic and exciting on the barbecue.

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  Chicken tagine with preserved lemons and olives

  This simple tagine from the Hairy Bikers would be great made the day before and left so the flavours can infuse

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  Floating islands with rhubarb compote

  Rachel Humphrey, head chef at Le Gavroche, makes a delicious dessert of crisp meringues floating on crème anglaise with a vivid sauce

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  Roasted shrimp cocktail

  Ina Garten has improved the classic shrimp cocktail by roasting the shrimps first and serving them with a spicy cocktail dipping sauce

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  Pineapple upside-down cake

  Indulge in a bit of comfort cooking with Charita Jones' satisfying cherry-topped pineapple cake with sweet cinnamon glaze

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  Cheese fondue and tomato chutney

  For a delightful al fresco dinner for two, try Rachel Allen's Irish cheddar fondue with a home-made chutney and chunks of toasted bread

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  Sweet and sour aubergine

  Jun Tanaka's delicious recipe for aubergine on toast combines classic Mediterranean ingredients including pepper, chilli, pine nuts, capers and olives

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  Olive straws

  As a variation, you can replace the olives in Michel Roux’s party recipe with tinned anchovies - be sure to drain all the oil from the tin

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  Veggie burgers

  These moist burgers will satisfy the appetite of any veggie, and may even convert a few meat eaters too!