RECOMMENDATIONS

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  Slimmers' ice cream

  For a sweet treat without any guilt, try Owen Rossen's soy and banana ice cream. It is a cinch to make as there is no churning needed

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  Raspberry and elderflower trifle

  Paul Rankin is proud of his trifle combination; however feel free to use up what you have in the house: biscuits instead of Madeira cake, raspberries instead of blackberries… After all isn’t that just how trifles came about in the first place?

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  Salmon and wild garlic

  James Martin's recipe for salmon fillets served in a rich, garlic-flavoured sauce with spring onion mash makes a stunning dish

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  Toad in the hole

  Malt vinegar is the surprise ingredient in Brian Turner's take on a traditional British favourite

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  Roasted shrimp cocktail

  Ina Garten has improved the classic shrimp cocktail by roasting the shrimps first and serving them with a spicy cocktail dipping sauce

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  Spinach, pea and ricotta frittata

  Whip up Diana Henry’s delicious vegetarian frittata for a quick and healthy supper

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  Almond, apricot and cranberry yogurt bites

  Serve Tana Ramsay's fruity morsels with a steaming mug of hot chocolate for a great winter snack

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  Apple and quince tart with honey and hazelnut crème fraiche

  Perfumed quince puree takes apple tart to another dimension in James Martin’s stunning yet simple recipe

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  Luxury three layer parmentier

  Duck confit, mashed potato and wild mushrooms are combined in layers in Trish Deseine’s posh supper dish

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  Rooster ‘Tattie’ Squeak with Grilled Sausages

  Come home out of the cold and check out Andrew Fairlie’s tastefully simple dish - comfort cooking at its best