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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  Salt-crusted sea bass with a salad of pourpier

  James Martin puts unusual ingredients to use in his salt-baked fish dish with pork and purslane salad

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  Cinnamon pecan buns

  These sweet, buttery and nutty treats from Rachel Allen are delicious with a cup of tea or coffee. Normally made with a yeast-risen dough, these buns are made using a slightly faster method.

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  Pomegranate, orange and mint salad

  Ainsley Harriot's salad makes a refreshing starter on a hot day - add a crumbling of Feta cheese for a more substantial meal

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  Roasted shrimp cocktail

  Ina Garten has improved the classic shrimp cocktail by roasting the shrimps first and serving them with a spicy cocktail dipping sauce

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  Hunting pudding

  This steamy pudding was traditionally enjoyed after a long day hunting, but Irene Dunn recommends it for any occasion!

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  Mussel topped coley parcels

  Seafish's moist coley steaks topped with mussels and infused with mouth-watering Mediterranean flavours are served in their paper parcels. Created for Seafood Week

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  Vignole with lamb

  Aaron Craze makes a classic Italian spring vegetable stew topped with Parma ham and served with lamb cutlets

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  Barszcz z uszkami (beetroot soup with mushroom pockets)

  Robert Kusy makes a perfectly pink soup with John Torode

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  Sprout tops and gorgonzola frittata

  Silvana Franco uses sautéed sprout tops in this delicious cheesy frittata – try it with a salad for a quick mid-week supper