RECOMMENDATIONS

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  Braised halibut with wild mushrooms, cabbage and garlic cream

  Stuart Gillies cooks the perfect seasonal fish supper using halibut, the largest flat fish in the ocean

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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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  Pad Thai

  Plump prawns and noodles tossed with a host of tasty ingredients create this tempting Thai classic from Jean-Christophe Novelli

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  Risotto with langoustines and courgettes

  James Martin's creamy risotto with tasty langoustine tails is served with an outstandingly flavoursome roasted langoustine oil. Created for Seafood Week

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  Calf’s foot soup

  Tom Parker Bowles gives calf’s foot the slow simmered treatment to make a deeply flavoured soup enriched with Worcestershire sauce and sherry

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  Roasted guinea fowl with wild mushrooms and spinach

  Gary Rhodes evokes woodland flavours with his guinea fowl served on a bed on spinach and rich mushroom sauce

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  Elizabeth raffold's orange custard

  Tamasin Day Lewis creates a delightful orange dessert based on Elizabeth Raffold's creamy orange custard

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  Bocca di lupo with fresh tomato sauce

  Aaron Craze whips up a variation of ravioli – the shape refers to ‘the mouth of the wolf’ –with a sauce that speaks of Italian summer

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  Chicken liver and chorizo salad

  Made in minutes, this smoky salad from Tom Parker Bowles is just what’s needed for a lazy summer lunch, perfect with a pile of crusty bread and a glass or two of chilled dry sherry

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  Turbot on the bone with erbette

  Simplicity is key in this stunning recipe from Theo Randall that brings the best flavour out of turbot