RECOMMENDATIONS

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  Pineapple upside-down cake

  Indulge in a bit of comfort cooking with Charita Jones' satisfying cherry-topped pineapple cake with sweet cinnamon glaze

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  Spicy pork balls wrapped in lettuce leaves with Thai herbs

  There's more to mince then boring spag bol spice-up minced pork with Tom Parker Bowles

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  Chilli and herb cajun cornbread

  Try Ainsley Harriot's version of an all-American classic - it tastes best warm out of the oven, but can be made up to one day in advance and stored in an airtight container

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  Teisen lap with lavender honey and roasted figs

  Matt Tebbutt serves this rich Welsh fruit cake with figs drizzled in lavender honey - add a dollop of clotted cream to really treat yourself

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  Niçoise salad with rhubarb and orange dressing

  Gary Rhodes puts a fruity twist on a classic French Nicoise salad

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  Meatball balti with coriander breads and raita

  The balti originated in Birmingham and it’s basically a saucy curry served with bread - Silvana Franco’s version also comes with a cooling raita on the side

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  Wild mushroom risotto

  This risotto from Rick Stein is good made with mixed wild mushrooms or even chestnut mushrooms, sometimes known as portobello mushrooms

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  Chocolate and vanilla semifreddo

  Angela Hartnett creates a truly indulgent layered ice cream cake, lightly flavoured with amaretto liqueur

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  Shortbread

  A crumbly biscuit classic made to Claire Clark's family recipe

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  Beef Wellington

  Impress your guests with Alan Coxon's recipe for a classic beef dish, created in honour of the Duke of Wellington