RECOMMENDATIONS

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  Gratin of smoked haddock with toasted brioche

  Creamy smoked haddock gratin is topped with Gruyère cheese and served with rich buttery brioche in Rosemary Shrager's delicious starter

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  Chocolate truffle pudding

  Tamasin Day Lewis's wickedly indulgent vanilla-scented chocolate pudding will impress your guests and have them clamouring for more

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  Salmon mayonnaise

  Paul Rankin poaches salmon in white wine to make a herby salmon mayonnaise, perfect with the sharpness of pickled cucumber

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  Topside with garlic, chilli and anchovies

  Matt Tebbutt brings the best out of beef topside with a slow-cooked stew packed with Italian flavours

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  Chicken earle

  Ann Keeling makes a chicken and vegetable gratin with a crisp cheesy top

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  Baked cheesecake with blueberries

  Rachel Allen’s recipe for this timeless dessert is a good base for any fruit that’s in season – blackberries and raspberries are particularly delicious

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  Barbecued wild boar and apple

  Arthur Potts Dawson pairs rich gamey boar chops and sausage with sweet, soft cooked apples and a chimichurri sauce

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  Lemongrad

  A zesty cocktail sweetened with elderflower cordial and spiked with vodka from Tristan Stephenson

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  Rainbow trout with sotolio

  Aaron Craze serves a superb summer dish of fish accompanied by seasonal treats of asparagus, wild garlic leaves and fresh peas

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  Pigeon with peas and lovage

  Rachel Allen’s pigeon is served with a light sauce of wild garlic, lettuce, peas and fresh lovage (a celery-like herb)