RECOMMENDATIONS

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  Scotch ginger pancakes

  Serve this dessert with a selection of summer berries, a dollop of yogurt and a drizzle of warm honey

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  Strawberry hill daiquiri

  Try Ed Viista's sophisticated take on the famous strawberry daiquiri

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  Hazelnut cake

  Theo Randall gives an Italian twist to the traditional British dessert of cake and custard, by serving warm hazelnut cake scattered with grated chocolate and light, frothy zabaglione

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  Raised pork and bramley apple pie

  Trish Hilferty is the author of Gastropub Classics, published by Absolute Press. e often works at The Eagle in London's Farringdon, which is widely acknowledged as having started the gastropub revolution...

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  Raspberry jam

  Home preserving has never been so simple with Darina Allen's recipe for raspberry jam - perfect on toast or scones

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  Tomato soup (pappa al pomodoro)

  Matt Tebbutt dresses up oh-so simple tomato soup with freshly torn basil, parmesan and extra virgin olive oil

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  Braised hare biryani

  A classic Indian banquet dish made the traditional way by Atul Kochaar

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  Roasted rack of lamb with red cabbage puree and juniper foam

  Jason Atherton makes an impressive dish of roasted rack of lamb with red cabbage puree, savoy cabbage and cabbage butter and juniper foam

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  Steamed mussels with tomato and tarragon

  Serve Rick Stein's juicy mussels flavoured with garlic, white wine, tomatoes and aromatic tarragon with crusty bread to mop up the delicious juices.

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  Sweet and sour fish for children

  Annabel Karmel's tasty fish dish and is good served on a bed of fluffy white rice - flake the fish and mix with the rice for small children