RECOMMENDATIONS

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  Barbecue sauce spare ribs

  A salty-sweet glaze, with a chilli kick, makes these spare ribs from James Martin taste finger-lickin' good!

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  Lemon drizzle cake

  A zippy lemon sponge glazed with a delicate sugar crust from Eleanor Smallwood

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  Langoustine flambéed with cognac

  Pascal Proyart serves a decadent seafood dish recipe from his father, which combines sweet langoustines with an almond garlic butter and a kick of cognac

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  Tuna with lime, coriander and sea salt rub

  For fast food with flair, try Caroline Hire's tuna steaks in a crisp, spicy coating - in the kitchen or on the barbecue

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  Stuffed fish with onions and honey

  James Martin enhances the subtle flavour of sea bass with a piquant stuffing and cooks it in foil to seal in the fabulous flavours

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  Best end of lamb with creamed Brussels sprouts

  A slick of verdant thyme oil brings the best out of Richard Phillips's lamb dish

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  Pears braised in Perry

  Matthew Fort gives braised pears an unconventional kick with perry and plenty of warm spices

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  Sausages with apple and whiskey sauce

  Aaron Craze's sweet apple and mellow whiskey sauce is the ideal match for rich boar sausages and nutty puy lentils

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  Calves’ liver with curly kale and grilled polenta

  Dinner for one needn’t be uninspiring – try this Italian classic from Matt Tebbutt

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  No-fuss vinaigrette

  Use this multi-purpose dressing on summer salads or warmed up as a sauce - leave overnight for the flavours to infuse