RECOMMENDATIONS

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  Blueberry and yogurt cake

  Sara Adams creates a modern twist on a Victoria sponge, with a moist yogurt and fruit cake with a delicious buttercream icing

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  Bean soup with bruschetta and parmesan rinds

  Gennaro Contaldo’s delicate bean soup is simple to prepare and nutritious – stir in leftover parmesan rind and celery leaves for a deeper flavour

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  Custard

  Sophie Grigson shares the secret of making the perfect custard

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  Mushroom duxelle tartlet with poached eggs and hollandaise sauce

  Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions

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  Beef satay with peanut sauce

  Jason Atherton’s simple sauce transforms beef fillet into an impressive Asian-style starter or light lunch

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  Chilli and tamarind barbecued fish

  Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this Pomfret Recheado, from Ananda Solomon

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  Tagliatelle with deli sauce

  Aaron Craze makes fresh pasta with a simple creamy artichoke and salami sauce

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  Beetroot gravadlax

  Garrey Dawson makes a red-hued version of this traditional Scandinavian dish

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  Butcher’s wife’s pork chops

  ‘King of Pork’ Stephane Raynaud makes a simple French dish - côte de cochon charcutière - using Britain’s favourite cut of pork.

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  Meatball sub with shoestring fries

  Charita Jones serves up some seriously satisfying comfort food that will almost certainly become a family favourite