RECOMMENDATIONS

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  Salt and pepper prawns with tomato salad

  Bill Granger’s crispy prawns, with just a hint of chilli, make a perfect starter or even a light lunch

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  Herrings with crushed potatoes

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

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  Escoveitch fish and festival

  Collin Brown’s recipe for fried fish and cornmeal fritters is a traditional Caribbean method of cooking

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  Caesar salad

  Spiced chicken breast, wild garlic leaves and a Dijon mustard dressing give a twist to Aaron Craze’s version of this classic dish

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  Rich chocolate mousse

  For a deliciously dark, rich and indulgent dessert, this glorious chocolate mousse from Tamasin Day-Lewis fits the bill perfectly

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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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  Breast of lamb st ménéhoulde

  Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat

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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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  Huevos rancheros

  For a hearty Mexican-style eggs, Gino D`Acampo adds creamy chilli and coriander with crisp corn tortilla strips

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  Barbecue peaches and strawberries with balsamic vinegar

  Arthur Potts Dawson barbecue summer fruits for a simple sweet treat