RECOMMENDATIONS

• 

  John Dory with a vegetable galette

  Michael Caines serves fried John Dory with a galette of aubergine, tomato and courgette (vegetables layered into a fan shape) and a tomato coulis

• 

  Roast pork pastry puffs

  There’s enough marinade for 500g of pork in Ching-He Huang’s recipe - use the extra to make roast pork sandwiches, roast pork fried rice or roast pork salad

• 

  African pilaff

  Tender pieces of marinated chicken add flavour to Samara Rolt's pilaff served with a refreshing chilli salad

• 

  Roast chicken with garlic toasts

  Matt Tebbutt’s fantastic roast chicken is flavoured with preserved lemon and herbs and served with a flavoursome gourmet salad

• 

  Knickerbocker glory

  Silvana Franco updates this classic British dessert with some crisp, moreish coconut wafers

• 

  Bakewell tart

  Chrissy Ashworth adds fresh raspberries to this traditional Derbyshire pudding to compliment the crisp pastry base and the moist almond filling

• 

  Jam shortbreads

  From James Martin, scrumptious buttery shortbreads with a jammy 'button' in the middle

• 

  Poached haddock with spinach custard

  Matthew Fort’s baked haddock custard is perfect Sunday night food

• 

  Blueberry cheesecake

  For a rich and indulgent dessert try Simon Rimmer's creamy cheesecake, topped with marinated blueberries

• 

  Pavlova (two ways)

  Jane Johns' pavlovas are studded with fresh berries in summer and cherries and angelica in winter