RECOMMENDATIONS

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  Supersize Yorkshire puddings

  Paul Clerehugh’s secret to super light and tall Yorkies is in using gelatine powder and letting the batter rest for 12 hours

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  Pretzels

  Falko Burkert shares a recipe for a very more-ish traditional soft pretzel, much prized in Germany and Switzerland

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  Herring salad with dulse

  Gary Rhodes uses an Irish sea vegetable, to add an extra hint of the sea to his potted herring salad

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  Black pudding scotch eggs

  Simon Rimmer combines quails’ eggs and black pudding to transform this old picnic favourite into a modern dinner party starter

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  Caribbean jerk steak

  Antony Worrall Thompson coats rib-eye steaks in a fragrant spice mix – slices of griddle pineapple complement the steaks perfectly

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  Cassis-tini cocktail

  A potent martini cocktail from Tom Parker Bowles makes the perfect pre-dinner sharpener

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  Cabbage with onion, bacon and thyme

  Crunchy veg and deliciously caramelised onions come together in Oliver Rowe’s recipe for a delicious snack on toast

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  Pea and coriander soup

  Try Madhur Jaffrey's Indian version of cream of pea soup - with cumin seeds, chilli and fresh coriander

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  Devon crab cakes

  Thomasina Miers serves a wonderful seasonal treat, using a surprise ingredient of stale bread instead of the usual potatoes

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  Breast of lamb st ménéhoulde

  Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat