RECOMMENDATIONS

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  Grilled mackerel with rhubarb, chilli and mint

  Lawrence Keogh combines tangy rhubarb, fiery chilli and fresh mint – a marvellous match with affordable mackerel

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  Peach bellini

  An Italian classic that benefits from the use of the freshest yellow peaches

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  Blueberry and yogurt cake

  Sara Adams creates a modern twist on a Victoria sponge, with a moist yogurt and fruit cake with a delicious buttercream icing

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  Thai chicken curry

  Making your own Thai curry paste is easy than you might think - substitute chicken for tofu, fish or any other meat to vary the recipe

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  Tuna and radish tortilla wraps

  Crunchy little gem lettuce, radish and cucumber mixed with Greek yoghurt make a tasty lunchtime snack from Tana Ramsay

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  Crayfish cocktail

  James Martin's sophisticated twist on prawn cocktail using sweet tender crayfish and fresh mayonnaise makes a delightful starter

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  Dill and fennel bread with smoked salmon, fromage blanc and Bloody Mary

  For a special starter or brunch, try smoked salmon and herbed cheese with Matt Tebbutt’s wonderful homemade bread

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  Sausage and pea risotto

  Vary the sausages you use in Ainsley Harriot's risotto - top notch pork and leek or Toulouse sausages are both particularly good

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  Pommes anna with eggs and rocket and walnut pesto

  A delicious meat-free meal, bringing both colour and texture to the table.

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  Beetroot, st. tola cheese and herb salad

  The creamy Irish goats' cheese, St. Tola, is perfectly complemented by earthy beetroot and fresh herbs in Matthew Fort's quick recipe