RECOMMENDATIONS

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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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  Lasagna

  Kenny Logan’s recipe combines the traditional Italian, by the inclusion of milk which gives a wonderful mellow rather than acidy tomato flavour, and the not so traditional Scottish with the use of a sharp cheddar

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  Knickerbocker glory

  Silvana Franco updates this classic British dessert with some crisp, moreish coconut wafers

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  Rocket rolls

  A simple canapé with a big wow factor from Gee Charman

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  Honey nut spread

  Once you've tried Thomasina Miers' moreish nutty spread, you'll find all sorts of way to use it

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  Caerphilly rarebit with warm plum relish

  The old favourite, Welsh rarebit, updated with new flavours by The British Cheese Board

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  Cornish brill with steamed clams

  Marcus Eaves presents a classic preparation for fish and clams, with plenty of white wine, garlic and herbs

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  Moroccan lamb stew with pumpkin and preserved lemon

  Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in Antony Worrall Thompson’s satisfying dish

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  Rabbit stew

  Andrew Naylor flavours this rustic casserole with beer, mustard, garlic and ginger with the addition of sultanas for a fruity twist

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  Escoveitch fish and festival

  Collin Brown’s recipe for fried fish and cornmeal fritters is a traditional Caribbean method of cooking