RECOMMENDATIONS

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  Escalopes of salmon with sorrel sauce

  James Martin's sharp tangy lemon-scented sorrel sauce cuts through the richness of flavoursome salmon in this tasty recipe

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  Potato scones

  Hugh Smith's potato scones are easy to prepare, quick to cook, and best served with lashings of butter!

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  Buffalo blue cheese soup

  Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup

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  Duck with passion fruit, maple syrup and whisky

  Arthur Potts Dawson makes pan-fried duck with an exotic sweet and tangy sauce

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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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  Cheesecake

  For a gloriously indulgent treat try Paul Young's classic cheesecake recipe, simple but delicious . . .

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  Coconut canapes

  Crisp sweet potato puffs with a coconut dipping sauce from The Vegetarian Society

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  Salt fish cakes

  Gary Rhodes and Angela Holland make crisp fried fish cakes, a favourite snack from Caribbean street fairs

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  Cucumber and mint soup

  Matt Tebbutt’s refreshing starter combines two of the most cooling ingredients available

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  Passion fruit parfait

  Stuart Gillies makes a tangy treat with fresh passion fruits and cream which is sure to add a touch of sunshine to any occasion