RECOMMENDATIONS

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  Barbecued corn

  Smoked paprika, cayenne and melting butter give Caroline Hire's corn a well-deserved place on the barbecue

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  Real banana custard

  Silvana Franco serves up nursery food at it’s finest with this simple pudding that can be devoured hot or cold

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  Lily kwok's curry

  Helen Tse shares her grandmother's recipe for Chinese chicken curry

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  Prawns with chilli and cheese

  Tana makes a spicy Ramsay family favourite, great for introducing children to spicy food as the spice is softened by the cheese

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  Lamb cutlets with crispy garlic

  Stuart Gillies transforms a bulb of new season garlic into the perfect accompaniment for griddled lamb with mounds of buttery mash

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  Spiced battered kingfish with machchi masala

  A pungent spice masala sprinkled over at the end adds the finishing touch to Marut Sikha's crisp-coated fish fillets

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  Bramley apple crumble

  Chef Adam Penney from Hampstead gastropub The Horseshoe encapsulates modern pub food with this do-ahead crumble scented with lemon thyme and black pepper

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  Raised pork and bramley apple pie

  Trish Hilferty is the author of Gastropub Classics, published by Absolute Press. e often works at The Eagle in London's Farringdon, which is widely acknowledged as having started the gastropub revolution...

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  Ayam percik (chicken with coconut and pineapple)

  Chef Wan makes a Malaysian curry where the chicken is first simmered in an aromatic gravy, then finished on a griddle pan for a smoky edge

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  Coconut and lime smoothie

  A comfortingly sweet milky drink, this coconut smoothie is delicious poured over crushed ice