RECOMMENDATIONS

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  Langoustine risotto with courgette flowers

  James Martin's creamy risotto incorporates delicately flavoured langoustines and is served with a crisp batter-coated courgette flower

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  Pan-fried pollack with Jerusalem artichokes

  Matt Tebbutt cooks a sustainable fish dish with sautéed Jerusalem artichokes and an egg vinaigrette.

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  Sausages with potato salad

  Aaron Craze serves a warm potato salad with mustard dressing alongside free range sausages for a superbly simple midweek meal

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  Carrot and cardamom jam

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

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  Mussels in beer

  Silvana Franco steams mussels in Belgian wheat beer - ideal with some crusty bread to mop up all the creamy juices and strips of bacon

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  Roquefort and walnut soufflés

  Try replacing Roquefort with Gryère or any other of your favourite cheeses to vary this stunning soufflé by Ainsley Harriott

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  Lamb chop and potato towers

  The combination of barbecued peppers, potatoes and tender pink lamb drizzled with a really scrumptious dressing will instantly become a party favourite.

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  Pavlova (two ways)

  Jane Johns' pavlovas are studded with fresh berries in summer and cherries and angelica in winter

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  Duck, bacon and savoy cabbage broth with thyme

  A delicate broth with hearty chunks of meat, offal and vegetables from Matt Tebbutt

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  Classic trifle

  Jenny Linford's classic English dessert is a delightful dish with which to round off a meal and is wonderfully simple to prepare