RECOMMENDATIONS

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  Pea and coriander soup

  Try Madhur Jaffrey's Indian version of cream of pea soup - with cumin seeds, chilli and fresh coriander

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  Blueberry Génoise with blackberry Devon liqueur

  An exquisite dessert from Tamasin Day Lewis - juicy blueberries baked in a rich Genoise sponge, doused with black berry liqueur

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  Risotto alle fragile con scaglie di grana

  Gennaro Contaldo cooks a ‘70s Italian risotto dish with an unusual twist of summer strawberries

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  Prune and chestnut dessert

  This intense dessert by Allegra McEvedy owes it to the flavours of unique French prune brandy and rich chestnut puree

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  Traditional bread sauce

  For a delicious bread sauce, try Brian Tunrner's luxurious version, flavoured with fresh herbs and spices

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  Hot-smoked salmon, lobster and leeks

  Gary Rhodes warms lobster tails with leeks, crème fraîche and hot-smoked salmon, served with lemon dressing

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  Scallops with capers and cime di rape

  Arthur Potts Dawson cooks cime di rape, a variety of turnip greens with a bitter flavour, with simple herbed scallops

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  Coffee cake with mascarpone and vanilla cream

  Matt Tebbutt makes his all time favourite cake from his grandmother’s recipe

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  Scrambled eggs with garlic, mint and lemon

  Bored with breakfast? Allegra McEvedy adds a Lebanese flavour to simple scrambled eggs

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  Poached pear with honeycomb and blue cheese

  Matt Tebbutt creates a sublime dish of cinnamon steeped pears served with honeycomb and blue cheese which can be served as a starter, light main or dessert!