RECOMMENDATIONS

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  Cod and lobster chowder

  This chowder from Rick Stein is really special, made with lobster (but not a great deal) and using the soft parts of the lobster to thicken the broth

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  Dulse oatcakes

  Dulse gives a mild salty-savoury flavour to Eleanor Smallwood’s oatcakes, traditionally cooked along the coastlines of Northern Ireland and the Hebrides

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  Fragrant persian chicken pilaff

  This chicken biryani style pilaff is brought to you from Alastair Hendy's Home Cook

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  Quail on grilled asparagus

  Sophie Michell serves pink peppercorn quail and chargrilled asparagus on a vibrant salad of radicchio, oranges and pomegranate

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  Peaches and brioche

  Aaron Craze serves the ultimate summer dessert of ripe, juicy peaches with lashings of sweet buttery caramel

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  Barbecued scallops with hazelnut butter

  This simple and delicious dish of scallops topped with hazelnut butter from James Martin can be served as a starter or light lunch

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  Basic pancakes

  Tamasin Day Lewis shows how simple it is to toss up a few pancakes for a quick and easy treat

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  Caramel ginger tarts

  Sugar and spice and everything nice comes together in Kim McCosker’s ginger nut and caramel tart

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  Rainbow chard gratin

  Dark green chard leaves and ruby red stalks are contained in a pastry case for Matthew Fort’s cross between a gratin and a tart

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  Roasted Rooster Potatoes with Garlic and Rosemary

  Andrew Fairlie, well known chef at the Gleneagles hotel has developed this flavoursome recipe, highlighting the tasteful attributes of the Bartlett Rooster potato