RECOMMENDATIONS

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  Pizza

  Cookery school doyenne Rosemary Shrager reveals her definitive recipe for the perfect pizza dough with some yummy topping suggestions

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  Panna cotta with confit tomato and basil syrup

  Stephen Terry creates an unusual fragrant dessert with sweet tomatoes and a basil sauce

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  Monkfish with vermouth and tarragon cream

  A light and creamy herb sauce with an edge takes Matt Tebbutt’s monkfish dish to another level

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  Vietnamese salad with nuoc nam

  Gary Mehigan’s cabbage, shallot, cucumber and papaya salad with nuoc nam (fish sauce) would make an interesting addition to a buffet table

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  Creamy watercress and blue cheese pasta with grilled fennel

  Fennel seeds in the sauce complement the aniseedy flavour of the grilled fennel in this recipe from The Vegetarian Society

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  Salmon with beetroot and cauliflower cream

  James Martin's colourful recipe pairs richly flavoured salmon with piquant marinated beetroot and luxurious cauliflower cream spiked with horseradish

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  Cocido Madrileño

  This Spanish stew from Mario Batali is the perfect hangover cure for the morning after a big night out on the town – and is two courses in one!

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  Seared sea bream basquaise

  Mixed peppers, chilli and fresh herbs perfectly complement delicate fillets of sea bream in Chris and Jeff Galvin's Basquaise recipe

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  Eggs Benedict

  Silvana Franco shares her method for the best poached eggs with hollandaise sauce

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  Melon balls

  Threading fruit onto a straw adds oodles of child appeal.