RECOMMENDATIONS

• 

  Ultimate roast beef

  Matt Tebbutt’s classic recipe involves a juicy strip of sirloin marinated in thyme, garlic and pepper for a few days and served with a homemade horseradish cream

• 

  Smokey barbecue ribs

  To cook Tom’s ribs, you will need a barbecue with a lid – you are going to be smoking them slowly for 5-6 hours

• 

  Coconut and lime smoothie

  A comfortingly sweet milky drink, this coconut smoothie is delicious poured over crushed ice

• 

  Giardiniere pickles (Italian garden pickles)

  Delia Smith's pickles are fab served with a plate of salamis, prosciutto and mortadella, and a selection of deli cheese

• 

  Warm spring vegetable salad with bacon vinaigrette

  Getting your daily serving of vegetables is deliciously easy with Mark Jankel’s varied and tasty vegetable salad

• 

  Vietnamese salad with nuoc nam

  Gary Mehigan’s cabbage, shallot, cucumber and papaya salad with nuoc nam (fish sauce) would make an interesting addition to a buffet table

• 

  Florida pink grapefruit and basil tartlet

  From Colin Bennett of Kyashi at the Kingly Club, this is a delicious twist to the classic lemon tart - substitute Florida pink grapefruit for lemon and add basil for a pretty, pastel tartlet

• 

  Beef Carpaccio

  Aaron Craze serves up this well-loved Italian starter, adding more flavours with beetroot, herbs and pecorino cheese

• 

  Raspberry and hazelnut tart

  For a truly tempting tart, try this combination of buttery hazelnut pastry with glorious raspberry filling from Claire Macdonald

• 

  Chingri malai curry (king prawn and coconut curry)

  For a sumptuously sweet and spicy Indian seafood dish, try Vivek Singh's recipe for prawn curry, perfect with steamed rice