RECOMMENDATIONS

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  Moroccan lamb stew with pumpkin and preserved lemon

  Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in Antony Worrall Thompson’s satisfying dish

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  Asparagus and morel tart

  A crisp pastry case and tarragon infused buttery sauce add the wow factor to this classy, seasonal recipe from Matthew Fort

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  Jerk snapper with black-eyed peas a la shack

  Charita Jones serves up spicy fried fish with a bean stew and crisp plantains

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  Potted sprats

  Mark Houghman’s recipe makes for a simple quick starter or light lunch – if you can’t get sprats, whitebait works well, too

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  Battered haddock

  Forget fish and chips: Mark Hix includes the potato in the batter in his crisp haddock parcels

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  Cherry tart

  Fresh summer cherries make the tastiest of tarts in this sublime recipe from Anton Edelman

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  Skirt steak with watercress and barley salad

  Oliver Rowe shares a simple steak recipe with a peppery salad that's full of texture and flavour

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  Lamb tagine and cauliflower 'couscous'

  Paul Merrett’s luscious lamb tagine is served with cauliflower ground into tiny pieces and steamed to resemble couscous

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  Caramelised blood oranges with anise

  Thomasina Miers prepares a colourful dessert that contrasts the tart sweetness of blood oranges with crisp, dark caramel

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  Scallops with crispy shallots

  Matt Tebbutt shows how to get the most out of seasonal shallots in this elegant starter