RECOMMENDATIONS

• 

  Morston mussel velouté

  Galton Blackiston serves mussels with a velvety stock sauce - one of the ‘mother’ sauces of French cuisine

• 

  Veggie burgers

  These moist burgers will satisfy the appetite of any veggie, and may even convert a few meat eaters too!

• 

  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

• 

  Jerusalem artichoke soup with truffle

  Thrill your guests with Michael Caines' full-flavoured luxury artichoke soup topped with heavenly truffle oil and truffle shavings

• 

  Rainbow of cupcakes

  Andrew Nutter's dainty mouthfuls of orange-scented cake smeared with coloured glace icing make the perfect a light conclusion to lunch

• 

  Arabic lamb shawarma

  Nadia Sawalha wraps with spiced lamb, tahini sauce and herby bulgur will ruin you for the local kebab shop!

• 

  Malva pudding

  A South African variation of Sticky Toffee Pudding from Marianne Williams

• 

  Eggs Benedict

  Silvana Franco shares her method for the best poached eggs with hollandaise sauce

• 

  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

• 

  Lobster with garlic butter

  Nothing goes better with lobster than garlic butter, and lots of it.