RECOMMENDATIONS

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  Langoustine risotto with courgette flowers

  James Martin's creamy risotto incorporates delicately flavoured langoustines and is served with a crisp batter-coated courgette flower

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  Butternut squash pisto

  Sam Clarke does an adaption of a classic Spanish recipe using plenty of tomatoes and spices, to be served with meaty lamb chops

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  Bramley apple crumble

  Chef Adam Penney from Hampstead gastropub The Horseshoe encapsulates modern pub food with this do-ahead crumble scented with lemon thyme and black pepper

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  Hot and sour broth

  Paul Merret looks to the piquant flavours of Thailand as inspiration for this seafood soup

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  Spaghetti with fresh tomato and basil

  Simple fresh ingredients make Laura Santini’s easy spaghetti sauce an Italian classic

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  Rhubarb, lemon and mascarpone whip

  Poached rhubarb, lemon zest and juice and pine nuts are stirred into mascarpone in Clodagh McKenna’s pretty dessert

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  Mussels on grilled sourdough with smoked bacon

  Steven Terry takes a classic moules mariniere recipe and turns it into a stylish dinner party starter

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  White asparagus with ham hock and egg dressing

  Dress up new season asparagus with this luxurious ham and egg dish from Bryn Williams

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  Bobotie

  Rachel Allen’s version of this satisfying South African dish with minced lamb and a savoury custard topping is quick to throw together for a warming winter supper

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  Chicken som tum

  Allegra McEvedy translates the sharp and sour flavours of a traditional Thai salad, usually made with green papaya, into a rather more meaty affair