RECOMMENDATIONS

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  Onglet steak with fondant potatoes

  Melting port butter makes an unctuous sauce for Matt Tebbutt’s tender steak supper

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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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  Tuna loin on a bed of noodles

  A fusion dish of marinated tuna with a creamy mushroom and red pepper sauce from Yolanda Guns

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  Deep-fried oysters with Irish stout

  Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

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  Chicken and mushroom pie

  Tom Parker-Bowles’ hearty pie makes a delicious meal – sure to be popular with the whole family

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  Peachy Christmas ham

  Clodagh McKenna's easy Christmas ham is glazed with preserved peaches, mustard and cinnamon - and ready in half an hour

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  Chicken thighs stewed with summer vegetables

  Tamasin Day Lewis’s simple summer dish can be left to cook unattended for nearly an hour, then brought to the table in the pot

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  Blackberry Jelly

  Merrilees Parker makes a simple flavour-packed preserve from these glistening hedgerow berries

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  Fudge

  Winner of the Taste Awards 2007, Helen Eastwood shares the recipe for her award-winning fudge

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  Rump steak with stout and mustard gravy

  Stout, English mustard and caramelised onions combine to make a luxurious sauce for Gary Rhodes' rump steak