RECOMMENDATIONS

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  Coquille st jacques

  A luxurious scallop gratin in a rich and creamy sauce from Nigel Cook

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  Strawberry trifle

  Matt Tebbutt uses fresh English strawberries to make the jelly, but isn’t afraid to cheat with custard powder in his perfect summer trifle

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  Mackerel with rhubarb relish

  Sophie Grigson’s deeply savoury mackerels are balanced perfectly with a tangy rhubarb relish

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  Salt and pepper prawns with tomato salad

  Bill Granger’s crispy prawns, with just a hint of chilli, make a perfect starter or even a light lunch

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  Green chicken biryani

  Anjum Anand’s biryani is lighter and fresher than a traditional biryani - the list of ingredients may seem daunting, but it’s quick and easy to make

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  Goulash with champ

  Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish

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  Roast fillet of beef with provençal tomatoes

  Rick Stein dresses-up a prime cut of roast beef with deliciously flavoursome tomatoes

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  Really good fish pie

  Galton Blackiston is back for the second course of his seasonal menu, showing us how easy it is to create fantastic dishes for friends

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  Roe deer with sesame and coriander

  Inspired by the recipes of Indian royalty, Atul Kochhar serves a light game dish with sweet tomato fondue and spicy apples

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  Carrot cake

  James Martin's lusciously moist carrot cake is sandwiched with velvety orange-liqueur whipped cream and drizzled with orange liqueur icing