RECOMMENDATIONS

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  Strawberry trifle

  Matt Tebbutt uses fresh English strawberries to make the jelly, but isn’t afraid to cheat with custard powder in his perfect summer trifle

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  Fig and orange salad with melting shropshire blue

  Creamy and full of flavour, Shropshire Blue makes a great dressing in this winter salad from the British Cheese Board

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  Artichoke, goat's cheese and asparagus tartlets

  Sophie Mitchell prepares lovely little tartlets using artichoke hearts as the base in a light and delicious alternative to pastry

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  Squidgy chocolate cake

  Jane Asher's rich flourless cake will be an instant hit with chocolate lovers

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  Austrian apple strudel

  Margaret Rees takes no shortcuts making the paper thin pastry and spiced apple filling for this traditional Austrian pudding

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  Baked field mushrooms with tapenade on garlic croûtes

  Full-flavoured and deliciously garlicky, Rick Stein's baked mushrooms are simple to put together and tasty too...

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  Peppered lamb steak with creamed leeks

  Gary Rhodes' lamb has a sweet redcurrant jelly glaze and is served with butter and cream-enriched leeks

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  Salmon and miso noodle soup

  Sweet teriyaki salmon, mossy spinach, bouncy noodles and rich pungent miso make an addictive mix from Jill Dupleix

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  Aubergine with chilli sauce

  Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine

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  Lamb with baby vegetables, artichoke hearts and pesto dressing

  A vibrant dish from Sophie Grigson with all the colours and textures of summer