RECOMMENDATIONS

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  Lamb shish kebabs

  Tom Parker Bowles’ tasty kebabs can be assembled ahead, then cooked and served quickly when everyone comes home starving

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  Pot roasted pheasant with buttered apples

  Celebrate great English ingredients in Tamasin Day-Lewis' recipe for pheasant pot-roasted in Somerset cider with buttery Cox's apples

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  Light fig tarts with yogurt soured cream

  These are simply some sliced fresh figs baked on puff pastry rounds, then glazed and served with what Rick Stein calls yogurt soured cream.

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  Garden vegetable and squid salad

  Richard Corrigan’s sprightly salad combines the best of spring ingredients

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  Pea and ham soup

  Mike Robinson's slowly simmered soup makes a satisfying and tasty treat from the simplest of ingredients

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  Prawn cocktail with 'Bloody Mary' granita

  James Wierzelewski puts the cocktail into prawn cocktail with a frozen Bloody Mary garnish

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  Sicilian fisherman’s stew

  Aaron Craze’s recipe for warming fish stew served with bruschetta, aioli and zingy salsa is the perfect foil for those chilly autumn nights

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  Lamb chops with artichokes and garlic sauce

  Matt Tebbutt’s recipe for tender lamb makes use of seasonal baby artichokes and a rich and delicious garlic sauce

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  Baked beans with potatoes and cheese

  Matthew Fort jazzes up a simple baked beans with chunks of potato and hot bubbling cheese

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  Beetroot & parsnip soup

  Vibrant colours and flavours are combined in this ravishing red soup from the Vegetarian Society