RECOMMENDATIONS

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  Arroz a la Tumbada

  Thomasina Miers makes a traditional Mexican seafood dish, “Arroz a la Tumbada”, which means ‘tumbled up rice’ so quite literally it’s all thrown in

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  Carrot, tomato and basil puree

  Adding fresh herbs is a great way of introducing new flavours to your baby.

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  Lentils with goats' cheese

  Ben Tish’s moreish vegetarian dish owes its complex flavours to the rich goats’ cheese, nutty broccoli and addition of seasonal wild garlic

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  Chocolate dipped strawberries

  Succulent strawberries and smooth melted chocolate make a dynamite duo as a quick dessert in this lovely recipe from Fran Warde

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  Chilli beef and pepper stir fry

  Ching He-Huang whips up a quick and easy stir fry with the addition of garlic, ginger and chili to for a true taste of the Orient

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  Pea guacamole with tortilla chips

  Fresh and verdant, Rachel Allen's dip and munchies add top notes of flavour to the party nibble selection

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  Deep fried mint leaves with mango

  Zingy lime and crispy mint leaves create a taste sensation in Bryn William's fresh and fast dessert

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  Butternut squash ravioli with sage and butter sauce

  Rosemary Shrager's delicious home made ravioli is filled with a tasty butternut squash stuffing, then tossed in a flavoursome sauce

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  Jam and custard doughnuts

  Paul Merrett makes deliciously light doughnuts combining the traditional flavours of jam and custard

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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks