RECOMMENDATIONS

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Sussex pond pudding

  Sophie Grigson makes a traditional British favourite, using limes instead of lemons for a delicious zesty pudding

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  Baby squid with smoked garlic aioli

  Ben Tish tops a salad of pretty marmonde tomatoes and lovage leaves with fried baby squid and a dollop of smoked garlic aioli

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  Fried trout stuffed with sliced ceps, garlic and diced bacon

  Rick Stein's delectable fish dish is a complement to fresh and flavoursome produce - get the fishmonger to help you out when removing the bones...

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  Artichoke, goat's cheese and asparagus tartlets

  Sophie Mitchell prepares lovely little tartlets using artichoke hearts as the base in a light and delicious alternative to pastry

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  Chocolate and vanilla semifreddo

  Angela Hartnett creates a truly indulgent layered ice cream cake, lightly flavoured with amaretto liqueur

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  The perfect hummus

  Sophie Michelle’s homemade hummus owes its wow factor to the garnishes of spicy shallots and pomegranate seeds, and plenty of spices

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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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  Summer rabbit with capers and potatoes

  Rachel Green’s lightly casseroled rabbit makes a perfect informal supper dish

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  Venison bolognaise with chestnuts and sprouts

  Jun Tanaka shows us how to jazz up a delicious mid-week bolognese with some venison mince and a cheffy technique or two!