RECOMMENDATIONS

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  Glossy chocolate profiteroles

  Who doesn't love to eat profiteroles? You could also learn to love cooking them: choux buns freeze well, making them easy to prepare ahead

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  Lamb shish kebabs

  Tom Parker Bowles’ tasty kebabs can be assembled ahead, then cooked and served quickly when everyone comes home starving

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  Cucumber, cashew nut and sesame salad

  Matt Tebbutt's crunchy, healthy salad is a delightful combination of Asian tastes

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  Scallops, shrimps and white wine

  James Martin serves scallops in a brown shrimp butter with wilted chard

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  Bavette steak with sautéed potatoes

  Aaron Craze uses skirt steak to create his twist on steak and chips, with garlic and rosemary sautéed potatoes and a mouthwatering butter sauce

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  Pork with dried apricots

  Richard Corrigan slow-cooks pork shoulder into perfection with an array of sweet and savoury flavours

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  Courgette 'spaghetti'

  Gary Rhodes serves thin strips of courgette with a creamy beenleigh blue cheese sauce

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  South Vietnamese fish curry

  Tom Kime’s fragrant fish curry is a feast for the senses

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  Salmon fillet with datterini tomatoes

  Theo Randall cooks together sweet datterini tomatoes with capers and olives and braised fennel to give ordinary salmon a taste of Mediterranean sunshine

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  Grilled plaice with béarnaise sauce

  Stuart Gillies pairs a wonderfully rich tarragon-flavoured butter and egg sauce with perfectly grilled fish and a simple salad