RECOMMENDATIONS

• 

  Carrot and cardamom jam

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

• 

  Panzanella

  Antonio Carluccio’s bread and tomato salad makes an ideal light and healthy starter on a summer’s day

• 

  Black bean beef

  Chef Yang from Amoy uses black bean sauce and fresh green beans in his Chinese beef stir-fry

• 

  Pan-fried lamb cutlets

  Fragrant spices add distinctive flavour to perfectly cooked lamb cutlets in this top-notch main course from James Martin

• 

  Waffle cream brownie

  We challenged Tom Aikens to put his twist on the classic 99 ice cream - here is what he came up with

• 

  Pork loin with anise squash and fried celeriac tops

  Spiced squash and crisp battered celeriac tops make beautiful complements to Lawrence Keogh’s simple pork loin chops

• 

  Japanese omelette with tuna salad

  Nic Watt cooks a classic Japanese omelette with many layers, and serves it with a umami-packed tuna and edamame salad

• 

  Salt-crusted sea bass with a salad of pourpier

  James Martin puts unusual ingredients to use in his salt-baked fish dish with pork and purslane salad

• 

  Roasted chicken breast with courgette stuffing

  For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of plain flour into the cooking juices and add 120ml of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve

• 

  Chicken pad thai

  Whip up this classic Thai dish with minimum fuss with Nadia Arumugam’s recipe for a one wok stunner