RECOMMENDATIONS

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  Smoked haddock and quail egg canapes

  Your guests will be talking about Tana Ramsay's easy canapes for much longer than it took you to make them

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  Carrot, tomato and basil puree

  Adding fresh herbs is a great way of introducing new flavours to your baby.

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  Kasha salad

  Rose Prince’s healthy buckwheat salad is the perfect accompaniment to cold cooked chicken

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  Onion marmalade

  Ainsley Harriot's onion marmalade will last for up to two months if stored in sterilised jars and makes a great staple to enjoy with cold meats, cheeses and meat pies

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  Tarte Tatin

  Rachel Allen makes the classic French upside-down apple tart

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  Smoked mackerel eggy bread and crispy bacon

  Peter Gordon adds a sophisticated flavour explosion to eggy bread

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  Home-made tomato sauce

  Matthew Fort thinks classic simplicity is best, so doesn’t add anything to his tomato sauce but tomatoes, onion, garlic and olive oil

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  Smoked haddock chowder

  Ainsley Harriott makes this New England speciality grander by adding prawns or cooked mussels

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  Shrimp in sherry sauce

  Matthew Fort pays homage to the Galloping Gourmet chef Graham Kerr with his dish of prawns in a creamy egg sherry sauce

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  Artichoke, goat's cheese and asparagus tartlets

  Sophie Mitchell prepares lovely little tartlets using artichoke hearts as the base in a light and delicious alternative to pastry