RECOMMENDATIONS

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  Braised duck with peas

  Brian Turner cooks up a hearty meal of slow-cooked duck with a rich bacon and pea sauce

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  Pine nut and carrot roast with mushroom sauce

  Rose Elliot dresses up a nut roast - serve it with roast potatoes and trimmings for a classic vegetarian feast

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  Spiadini of scallop with salsa rocco picante

  Arthur Potts Dawson prepares an Italian classic of scallop skewers paired with smoked pancetta and a spicy salsa dip

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  Bengali-style lamb with chickpea stew

  Atul Kochhar combines marinated roasted lamb rump with a fragrant Indian chickpea stew, known as Mangsho Chugni

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  Lemon drizzle cake

  For a tempting teatime treat, try Mary Berry's moreish lemon cake with tangy sugar topping

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  Ice cream sandwich

  Simon Rimmer brings a traditional summertime seaside favourite firmly into the 21st century

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  Pepperpot beef and orange stew

  Here’s a stew with a twist from Phil Vickery - the oranges and ginger give it a really different slant. Serve with soured cream poured and lots of chopped parsley

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  Pistachio bavarois

  Eric Lanlard’s globetrotting dessert is a decadent combination of cream, nuts, chocolate and more

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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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  Tagliatelle with tomato and pesto

  Michael Caines’ tomato sauce is cooked for an hour to make a rich sauce to serve with tagliatelle – fresh pesto and mascarpone are also added