RECOMMENDATIONS

• 

  Herby baked scallops

  Scallops baked with a herb crust make a delightful starter or weekend lunch - serve with a salad and lemon wedges.

• 

  Berry gratin

  Matt Tebbutt’s dessert makes the best of summer fruits – use fresh raspberries, blackberries, or whatever you fancy

• 

  Curried crab and dumplings

  Gary Rhodes with Debra Sardinha Metivier makes a traditional one dish meal from Tobago

• 

  Herby fruit salad

  Antony Worrall Thompson puts a twist on a classic fruit salad; the Asian influence of coriander and coconut milk is unusual yet refreshing - perfect after a heavy meal

• 

  Quiche Lorraine

  Named after the Lorraine region of north-east France, Rachel Allen’s recipe for this classic quiche is delicious served with a green salad and tangy relish

• 

  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

• 

  Garden vegetable and squid salad

  Richard Corrigan’s sprightly salad combines the best of spring ingredients

• 

  Chocolate mousse

  Light and fluffy, yet deeply chocolaty - a perfect fuss-free pudding from Eleanor Smallwood

• 

  Lamb with smoked garlic and Provencal vegetables

  Daniel Galmiche serves pan-fried lamb chops with roasted tomatoes, Provencal vegetables and sauce vierge in typical French style

• 

  Spicy meatballs

  Wendy Syke’s way of turning minced beef into delicious meatballs served in a coconut-based, spicy tomato sauce is comfort food at its best