RECOMMENDATIONS

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  Popcorn chicken stuffed with garlic purée

  Jason Atherton jazzes up chicken kiev until it’s barely recognisable with the help of a foam gun and some crushed popcorn!

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  Sea bass in chilli and fennel seed broth

  Called sea bass ‘acqua pazza’ (‘fish in crazy water’) in Italian, Francesco Mazzei’s broth is made of poached sea bass with a startling flavour palate

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  Pot-roasted goat cutlets in a spiced orange and tomato sauce

  If goat meat isn’t normally on your menu, Matt Tebbutt’s delicious casserole will soon change your mind

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  Cherry pithiviers

  Crisp pastry, yielding to a deliciously moist almond filling is a classic celebration of French baking at its best - try this recipe by Rick Stein...

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  Mussels in beer

  Silvana Franco steams mussels in Belgian wheat beer - ideal with some crusty bread to mop up all the creamy juices and strips of bacon

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  Salt cod croquettes

  Creamy cod and mashed potatoes meet garlic, parsley and capers to make these fabulous golden fried croquettes from Ross Burden

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  Elderflower cordial

  Sophie Grigson captures the essence of warm English summers with this refreshing and versatile elderflower cordial

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  Brownie Pudding

  Halfway between a brownie and a pudding, this dessert from Ina Garten is deliciously chocolatey and so easy to make

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  Warm rhubarb and hazelnut streusel pizza

  Paul Rankin’s sweet pizza is made with a puff pastry base, roasted rhubarb and a crunchy hazelnut and mascarpone topping

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  Cantonese-style fish

  Ken Hom's steamed fish fillets with a medley of oriental flavours make a memorably tasty meal. Created for Seafood Week