RECOMMENDATIONS

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  Morston mussel velouté

  Galton Blackiston serves mussels with a velvety stock sauce - one of the ‘mother’ sauces of French cuisine

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  Blinis

  Blinis make a versatile base for plenty of toppings - the most classic being smoked salmon and sour cream

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  White onion soup with scallops and chorizo

  A creamy white soup with a shocking orange drizzle of chorizo oil, from Paul Merrett

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  Tarte tatin with cinnamon ice cream

  Rachel Thompson complements this classic French pudding with a lightly spiced ice cream

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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

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  Chocolate orange cake

  You'll never guess what's inside this deliciously moist and rich-tasting chocolate cake, but here's a tip: it's very good for you

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  Broad bean, feta and herb salad

  Make the most of new season broad beans with Matthew Fort's herby summer salad

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  Duck rolls

  These crisp spring rolls made with Cherry Valley duck make a tasty snack or starter

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  Lemon cheesecakes

  Eric Lanlard’s little cheesecakes are the perfect sweet treat for a fancy afternoon tea

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  Duck liver pâté

  For a make-ahead starter try James Martin's pâté, subtly flavoured with brandy and fresh basil