RECOMMENDATIONS

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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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  Mussels in sweet and sour chilli sauce

  Mussels make the perfect mid-week supper as they take virtually no time to prepare and taste absolutely delicious, especially with this sweet and sour chilli sauce.

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  Lamb’s tongue with cabbage and carrot salad

  Matthew Fort presents an easy starter with a bit of a kick.

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  Roasted lamb with spiced butternut

  A roasted lamb rump goes beautifully with curry-spiced vegetables and chickpeas in Paul Merrett’s recipe

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  Rhubarb and strawberry compote

  Matthew Fort’s sweet fruit compote is a taste of summer, with hints of elderflower and fresh basil

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  Blinis

  Blinis make a versatile base for plenty of toppings - the most classic being smoked salmon and sour cream

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  Warm citrus salad with champagne dressing

  If you have an open bottle of champagne, add a splash to a citrus dressing as James Martin does in this simple yet sophisticated recipe

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  Spicy stir-fried vegetables

  The combination of spiced vegetables and sweet coconut makes the perfect starter in this recipe by Sanjay Dwivedi

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  Mrs Kirkham's Lancashire cheese soufflés

  Serve these soufflés straight away for a soft, delicate texture, or chill them for a couple of days, then reheat for a still delicious soufflé experience!

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  Mushroom duxelle tartlet with poached eggs and hollandaise sauce

  Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions