RECOMMENDATIONS

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  Rhubarb and strawberry compote

  Matthew Fort’s sweet fruit compote is a taste of summer, with hints of elderflower and fresh basil

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  Japanese omelette with tuna salad

  Nic Watt cooks a classic Japanese omelette with many layers, and serves it with a umami-packed tuna and edamame salad

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  Broccoli, halloumi and cherry tomato salad

  Salty, sharp and sweet combine in this roasted vegetable salad from The Vegetarian Society

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  Chicken and mushrooms served with seasonal greens

  Richard Phillips cooks up a light mid-week supper that’s a brilliant balance of flavours and textures, served with a rich Madeira sauce

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  Gingerbread cake

  A sticky gingerbread flecked with pieces of stem ginger from Jeannie Gye.

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  Roasted butternut squash and char-grilled salmon salad

  Caprice Bourret’s colourful salad combines sweet squash with creamy avocado and mozzarella for a delicious light meal

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  Devon Red Ruby sandwich

  This classic beef sarnie gets the top chef treatment, with Michael Caines’s additions of plucky celeriac remoulade and confit garlic and parsley butter

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  Goat’s cheese, spinach and butternut squash pie

  Ben O’Donoghue makes a hearty vegetarian pie that is good both hot and cold

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  Korean beef (bulgogi)

  Rump steak in an aromatic sesame marinade from Mark Millon

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  Pear and apple crumble with honey mascarpone

  Aaron Craze prepares an easy and delicious crunchy fruit crumble – without an oven