RECOMMENDATIONS

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  Apricot brioche delight

  Malcolm Archer serves this custard-topped pudding with apricot and amaretti ice cream for a match made in heaven

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  Garlic baked custards

  Kirsty Smallwood adds roast garlic to these baked egg custards and suggests serving them with sautéed mushrooms for a truly tempting supper

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  Bullfighter's beef stew with macaronade

  Beef and pasta work well together in Rick Stein's warming stew with macaroni

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  Squirrel kebabs with pease pudding and lovage

  Zebedee Helm's old-fashioned dish is for the adventurous: pease pudding puree with the celery-like herb lovage and barbecued squirrel

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  Linguine vongole

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

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  Mussels and clams with serrano in sherry

  Silvana Franco’s classic Spanish dish combines mussels and clams in a chilli-laced sherry sauce with strips of serrano ham

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  Lemon caramel strawberry nests

  If you like the taste of toffee apples, just wait until you taste these sticky summer puddings that are literally assembled in minutes.

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  Ploughman's lunch with own-made chutney

  Carol Wilson's selection of splendid cheese from North West England is served with delicious, quick-to-make fruit chutney

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  Sausage and pea risotto

  Vary the sausages you use in Ainsley Harriot's risotto - top notch pork and leek or Toulouse sausages are both particularly good

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  Goulash with champ

  Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish