RECOMMENDATIONS

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  Chicken and mushroom dumplings

  Ching-He Huang’s delicious open-wrapped steamed dumplings are great to serve at dinner parties as a starter

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  Paella

  A delicious mixture of chicken, chorizo, clams and prawns will make Antony Worrall Thompson's paella a dish to remember

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  Cinnamon fritters with flambéed greengages

  James Martin uses a French sloe liqueur called prunelle de Troyes in this recipe, but you could substitute any fruit liqueur to give the dessert a different twist

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  Black bream with wild oregano

  Make the most of the sweet firm flesh of black bream served whole with roasted peppers and Swiss chard

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  Oaty cheese biscuits with rosemary

  These biscuits from the British Cheese Board are delicious topped with thin slices of Cheddar and red grapes

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  Poached duck eggs with spinach and cheese sauce

  Gary Rhodes rich breakfast dish gives a nod to Eggs Florentine, but with a creamy cheddar cheese sauce

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  Long Island iced tea

  Clinton Weir offers his recipe for this classic cocktail – a heady mix of vodka, white rum, gin, white tequila and triple sec…

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  Grilled pork chop with bubble and squeak and red onion jam

  Make the most of leftovers, use remaining mash and sprouts for Paul Merrett's home-cooked favourite and the extra jam from this recipe for your next steak sandwich or ploughman's

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  Smoked salmon with horseradish and potato salad

  Jun Tanaka tea-smokes salmon in a wok for this simple and classic dish

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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