RECOMMENDATIONS

• 

  Parsnip and sherry soup with hazelnut pesto

  The addition of hazelnut pesto to Shaun Hill's soup gives both contrast and life to the dish

• 

  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

• 

  Pierogi

  Robert Kusy shows John Torode his version of traditional Polish dumplings with cabbage and fried bacon

• 

  Cheesy chips

  Galton Blackiston makes a smarter version of the post-pub favourite cheesy chips, with Parma ham, balsamic vinegar and two types of cheeses

• 

  Pigeon tagliatelle with chicken livers, orange and marjoram

  Barny Haughton combines fresh egg pasta with zesty game sauce in this rustic Italian dish

• 

  Seared scallops with lentils and a tomato and herbes de provence dressing

  In this tasty Rick Stein recipe, choose fresh caught scallops for superlative results...

• 

  Beef pasties with mint, ginger and peas

  Rachel Allen’s moreish treats are reminiscent of Mexican empanadas, Indian samosas and classic Cornish pasties

• 

  Roast lamb

  Nigel Slater shows us how to roast succulent lamb and embellishes his meat with aromatic herby and garlicky tones

• 

  Grilled squid with chilli and rocket

  Aldo Zilli’s mother would cook squid quickly and simply on the barbecue when he was young. This is Aldo’s adaptation

• 

  Antipasti

  Angela De Luca presents a fantastic array of Italian delicacies, a delightful way to start any meal on a balmy summer's evening