RECOMMENDATIONS

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  Raspberry swirls

  Rachel Allen’s sticky pastries are a delicious alternative to scones for an afternoon tea

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  Individual steamed puddings with persimmon Anglaise

  Rosemary Shrager's indulgent puddings are flavoured with persimmon and orange and served with a luxurious orange liqueur sauce

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  Apricot brioche delight

  Malcolm Archer serves this custard-topped pudding with apricot and amaretti ice cream for a match made in heaven

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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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  Oysters, vermouth and tarragon cream

  Even oyster purists will love these warm oysters in a delicious cream sauce from Matt Tebbutt

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  Scallop and bacon salad

  Brian Turner updates the traditional British combination of seafood and bacon by presenting them in a fresh and tasty salad

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  Brown stew chicken

  Bring a bit of sun into your life with this flavorsome chicken stew from Junior Francis

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  Sea bass in a lemon, basil and vermouth sauce

  Theo Randall cooks an Italian coastal classic of Sea bass baked “en papillotte” with Amalfi lemons and fresh basil

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  Spatzle with chicken, trevisse and garlic butter

  Oliver Rowe shares an easy recipe for a traditional egg pasta dish from southern Germany. The richness is off-set by trevisse, a bitter vegetable similar to chicory

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  Rump of lamb with spiced aubergine and courgette

  For a delicious Mediterranean dinner, try Matt Tebbutt’s fragrant, lightly-spiced lamb and vegetables with yogurt dressing