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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  Perfect béchamel

  Galton Blackiston’s lump-less white sauce is the key to great-tasting lasagne, macaroni cheese and other dishes

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  Fillet steak with wild mushrooms

  A rich reduced port and red wine sauce gives Michael Caines' steaks the wow factor

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  Deep-fried oysters with Irish stout

  Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

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  Lamb pilaff

  Diana Henry’s recipe for this spectacular rice dish incorporates the rich flavours and colours of sour cherries, pomegranate, and figs

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  Middle Eastern falafel with fresh tomato sauce

  These falafels are great stuffed into pitta bread and smothered in fresh tomato sauce for a sure-to-please vegetarian dish

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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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  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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  Salmon with sweet pickled beetroot and celeriac purée

  A smooth celeriac mash with crunchy pickled beetroot add great texture to this salmon dish by Tristan Mason

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  Individual banana tarte tatin with white chocolate custard

  Simon Rimmer makes an upside down tart with crisp golden pastry and sticky glazed bananas