RECOMMENDATIONS

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  Chocolate moelleux

  These gooey melting middle desserts from Jason Atherton cost less than 70p per serving and live up to the description moelleux: soft, tender, moist and sweet

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  Caramelised clementines with rice pudding

  Sticky clementines top Matt Tebbutt's subtly spiced rice pudding

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  Asparagus pesto (with penne)

  Merrilees Parker blitzes up a quick and tasty asparagus pesto that's perfect with a bowl of penne pasta

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  Rainbow chard gratin

  Dark green chard leaves and ruby red stalks are contained in a pastry case for Matthew Fort’s cross between a gratin and a tart

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  Rack of lamb on Welsh onion cake

  Eleanor Smallwood’s Teisen nionod, or onion cake, is Welsh comfort food at its best – layers of potatoes and onion baked in butter until meltingly soft

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  Warm rhubarb and hazelnut streusel pizza

  Paul Rankin’s sweet pizza is made with a puff pastry base, roasted rhubarb and a crunchy hazelnut and mascarpone topping

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  Canteen steak and kidney pie

  Succulent beef and kidney under golden puff pastry make the Canteen Restaurant's traditional steak and kidney pie a real winner

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  Scallop, jerusalem artichoke and lentil salad

  Diana Henry combines textures and tastes in a stylish starter for six

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  Tuna carpaccio with rocket and Parmesan

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  Sardine and caramelised onion tart

  Matt Tebbut creates a delicious puff pastry tart with a fresh Mediterranean flavour