RECOMMENDATIONS

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  Baked guinea fowl torte

  Celebrate guinea fowl season with Richard Phillips' delicious individual pies, fragrant with braised cabbage, wild mushrooms and a rich wine sauce

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  Rib-eye steak with bubble and squeak

  Mark Sargeant serves up juicy steak with the classic British dish made from leftover vegetables.

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  Grilled mussels with chorizo

  Thomasina Miers makes a sizzling Spanish dish that goes perfectly with a chilled dry sherry and some marinated olives

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  Sun-dried tomato herring rolls

  In this recipe from Seafish rich tasting herring fillets are filled with a delicious stuffing and serves them on a bed of herbed couscous. Created for Seafood Week

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  Luxury fish pie

  Push the boat out with Joe Cook's luxurious lobster and scallop filled pie

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  Dark and sticky spare ribs

  This is sticky finger food at its very best from Diana Henry

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  Lamb shish kebabs

  Tom Parker Bowles’ tasty kebabs can be assembled ahead, then cooked and served quickly when everyone comes home starving

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  Salmon salad with buttermilk dressing

  Diana Henry’s delicious salmon and potato salad makes a terrific quick supper or light lunch dish

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  Dressed crab with egg salad

  Elegant and simple, Michael Caines’ crab dish makes a great starter or light lunch dish

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  Canal floddies

  A crispy sun-dried tomato and potato cake served with a poached egg perched on top from The Vegetarian Society