RECOMMENDATIONS

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  Watermelon liquado (watermelon cooler)

  Cool and refreshing, this fruity thirst-quencher from Gino D`Acampo makes a great drink to complement Mexican-style meals

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  Pigeon tagliatelle with chicken livers, orange and marjoram

  Barny Haughton combines fresh egg pasta with zesty game sauce in this rustic Italian dish

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  Glossy chocolate profiteroles

  Who doesn't love to eat profiteroles? You could also learn to love cooking them: choux buns freeze well, making them easy to prepare ahead

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  Beetroot, st. tola cheese and herb salad

  The creamy Irish goats' cheese, St. Tola, is perfectly complemented by earthy beetroot and fresh herbs in Matthew Fort's quick recipe

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  Japanese omelette with tuna salad

  Nic Watt cooks a classic Japanese omelette with many layers, and serves it with a umami-packed tuna and edamame salad

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  Salmon teriyaki

  Reiko Hashimoto-Lambert teaches John Torode a traditional Japanese sticky glaze for salmon

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  Confit of pollack with cockle chowder

  This impressive-sounding dish is quick and easy enough to prepare for a mid-week supper.

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  Nine-hour roast turkey

  This may seem preposterous, but once you've tried it there will be no going back claims Matthew Fort

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  Apple pie

  Nigel Haworth gives this traditional dessert an extra taste sensation to remember with a serving of savoury Lancashire cheese

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  Pork loin with anise squash and fried celeriac tops

  Spiced squash and crisp battered celeriac tops make beautiful complements to Lawrence Keogh’s simple pork loin chops