RECOMMENDATIONS

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  Linguine vongole

  The whole family will love Clodagh McKenna’s quick and easy pasta with clams

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  Southern fried chicken

  Buttermilk, breadcrumbs and bacon make for a moreish coating in Shaun Hill's crunchy deep-fried dish

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  Carrot and cardamom jam

  Thane Prince combines cardamom and carrot to wonderful effect – you could try this preserve with parsnips instead of carrots too

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  Chilli and tamarind barbecued fish

  Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this Pomfret Recheado, from Ananda Solomon

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  Grilled mackerel with rhubarb, chilli and mint

  Lawrence Keogh combines tangy rhubarb, fiery chilli and fresh mint – a marvellous match with affordable mackerel

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  Veal sweetbread with sauerkraut

  Offal lovers will relish Matthew Fort’s delicious combination of flavours in this hearty dish

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  Sea bass en croûte with mousseline sauce

  Michel Roux’s regal dish takes time, but all the elements can be prepared ahead, then all you do is take the fish in its pastry crust from the fridge to the oven 40 minutes before you want to serve it.

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  Raspberry lemonade

  This beautiful pink drink from Diana Henry is the perfect non-alcoholic cocktail for summer parties

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  Rosemary gnocchi with quails’ eggs

  An impressive main course of rosemary-flecked potato dumplings with tarragon hollandaise and quails’ eggs from Michael Caines

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  Seared escalopes of wild salmon

  It is very much a last-minute dish from Rick Stein so make sure everything is ready before you start. If using farmed salmon, pay a little extra and go for the best