RECOMMENDATIONS

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  Roast gurnard with coriander mash

  Richard Corrigan roasts a whole fish in a lovely rich, reddish-orange bisque-like sauce and serves it with a light carrot, parsnip and coriander mash.

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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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  Chocolate, hazelnut and caramel tart

  Rachel Allen's gloriously rich and luxurious tart has a hazelnut caramel layer topped with a creamy chocolate layer

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  Solstice pudding

  Suz Evasdaughter has devised this really fruity spiced dessert that looks great and is quick and easy to make

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  Soft chocolate cake with crema di mascarpone

  Theo Randall uses top-quality Valhrona chocolate to make this most decadent of desserts with a marsala wine-spiked mascarpone cream

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  Green bean, macaroni and bacon frittata

  Silvana Franco makes a family holiday treat that is easy to make, transport and can be eaten hot or cold

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  Skirt steak with watercress and barley salad

  Oliver Rowe shares a simple steak recipe with a peppery salad that's full of texture and flavour

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  Supersize Yorkshire puddings

  Paul Clerehugh’s secret to super light and tall Yorkies is in using gelatine powder and letting the batter rest for 12 hours

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  Moroccan lamb with harissa-spiced couscous and chickpea salsa

  Alan Murchison spends time developing the hot and piquant north African flavours in this delicious recipe, and the result is worth the work

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  Romana gnocchi with Napoletana sauce

  Gennaro Contaldo’s traditional Italian dish can be assembled the day before it is needed and baked just before your guests arrive