RECOMMENDATIONS

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  Sea bream with sauce vierge

  Daniel Galmiche prepares baked fish fillets, served on a bed of mash with a fresh and simple herb and tomato sauce

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  Warm tomato tart with rocket salad

  Paul Merrett takes his inspiration from his allotment - anything from beefsteak to gardeners’ delight tomatoes would work in this simple tart

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  Salmon with beetroot and cauliflower cream

  James Martin's colourful recipe pairs richly flavoured salmon with piquant marinated beetroot and luxurious cauliflower cream spiked with horseradish

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  Sweet chilli squid

  Matt Follas serves fried squid with a sauce made of bird’s eye chillies, garlic, rice vinegar, sugar and fish sauce – great with crunchy fresh vegetables

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  Caipirinha

  Jamie Oliver makes Brazil’s national cocktail with zingy lime juice, sugar and cachaça.

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  Fried fish with cou-cou and okra dressing

  Bring a spicy taste of the Caribbean to your table with comforting cornmeal mash and flavoursome fish from Patrick Williams

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  Black Forest gâteau

  A magnificent chocolate gâteau from James Martin, filled with whipped cream and luscious black cherries. Perfect for a celebration

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  Neck fillet of lamb with mozzarella and tapanade

  The neck fillet of lamb is an inexpensive cut and full of flavour, especially with these Mediterranean flavours.

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  Barbecue ribs

  Charita Jones’ ribs are hot, smoky and meltingly tender

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  Individual pear tartes tatin

  Mark Sargeant’s cute twist on this classic French dessert of fragrant pears, crisp pastry and golden caramel is sure to impress