RECOMMENDATIONS

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  Wagyu steak, duck fat chips and béarnaise sauce

  Jason Atherton uses soft-boiled eggs in his unusual version of béarnaise sauce, which packs a punch with top-notch wagyu steak

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  Salmon mayonnaise

  Paul Rankin poaches salmon in white wine to make a herby salmon mayonnaise, perfect with the sharpness of pickled cucumber

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  Mulled wine

  For a warming winter tipple try Simon Brown's simple recipe for spiced wine, great for parties

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  Spaghetti with tomatoes and mussels

  Tinned tomatoes, fresh mussels and a splash of white wine combine to great effect in Paul Young’s speedy supper

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  Crisp-fried chicken spring rolls

  Gary Rhodes makes fried Chinese spring rolls with a chicken and mushroom filling

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  Poppy seed cake with vanilla buttercream icing

  This fabulously rich cake from Rachel Allen is best eaten with lashings of the vanilla buttercream

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  Skate with bacon

  Matthew Fort makes skate with a zesty salsa and crispy lardons.

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  Strawberry trifle

  Matt Tebbutt uses fresh English strawberries to make the jelly, but isn’t afraid to cheat with custard powder in his perfect summer trifle

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  Yogurt and cardamom cream with rhubarb and strawberry compote

  Darina Allen’s dessert is a sublime combination of fragrant yogurt balanced by the sweet tartness of gently poached fruit

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  Smoked haddock chowder

  Ainsley Harriott makes this New England speciality grander by adding prawns or cooked mussels