RECOMMENDATIONS

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  Quiche Lorraine

  Crumbly butter pastry, smoky bacon and melting gruyere cheese are a divine combination in Trish Deseine’s recipe for this great French quiche

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  Coquille st jacques

  A luxurious scallop gratin in a rich and creamy sauce from Nigel Cook

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  Florida pink grapefruit and basil tartlet

  From Colin Bennett of Kyashi at the Kingly Club, this is a delicious twist to the classic lemon tart - substitute Florida pink grapefruit for lemon and add basil for a pretty, pastel tartlet

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  Moussaka

  A deliciously satisfying main course from James Martin featuring minced lamb, aubergines, and spices topped with a mouth-watering cheese sauce

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  Kipper kedgeree

  Jun Tanaka’s classic combination of spicy rice, peas eggs and fish makes a dreamy weekend brunch or lunch

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  Blueberry Génoise with blackberry Devon liqueur

  An exquisite dessert from Tamasin Day Lewis - juicy blueberries baked in a rich Genoise sponge, doused with black berry liqueur

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  Bucatini with bacon and mascarpone

  Matt Tebbutt’s cheap and easy-to-prepare pasta dish uses a piece of bacon to make a stock - a great thrifty tip

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  Orange and Brazil nut cake

  A magnificent cake from James Martin - moist, nutty and deliciously flavoured with citrus, with an optional creamy chocolate coating

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  Spatchcock poussin with king cabbage and parmesan polenta

  Aaron Craze makes a delectable Italian dish of tender roasted poussin in a sweet muscat sauce

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  Asparagus and boiled eggs

  A softly boiled egg makes a perfect partner for new season asparagus – from Tom Parker Bowles