RECOMMENDATIONS

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  Scrambled eggs with garlic, mint and lemon

  Bored with breakfast? Allegra McEvedy adds a Lebanese flavour to simple scrambled eggs

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  Lemon tart

  Lemon tart was the first thing Arthur Potts Dawson learned from the Roux brothers and he has been adapting the recipe ever since – this is a mixture of the Roux brothers and his River Cafe version.

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  Roquefort and walnut soufflés

  Try replacing Roquefort with Gryère or any other of your favourite cheeses to vary this stunning soufflé by Ainsley Harriott

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  Tequila sunrise

  Grenadine syrup creates the classic sunrise in this tequila based cocktail from Simon Rimmer

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  Veal Holstein

  Go over all retro with Allegra McEvedy’s 1970s dish of veal escalopes topped with a fried egg and anchovy fillets

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  Lamb chops and artichoke

  Arthur Potts Dawson serves griddled lamb with violet artichokes smothered in a tahini and lemon dressing, dotted with sesame seeds

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  Cheesy fish

  Gabby Logan's child-friendly dish is a perfect introduction to fish

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  Poached oysters with dry vermouth and cucumber

  Got romance in mind? Martin Blunos's elegant starter for two is guaranteed to impress with its plump native oysters and delectable butter sauce

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  Devilled lamb’s liver breakfast

  Jun Tanaka adds something a bit special to the usual toast, bacon and eggs breakfast

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  Fish and thick-cut chips with tartare sauce and mushy peas

  Tom Aikens from Tom’s Place shows you how to cook the quintessential fish and chips with traditional accompaniments