RECOMMENDATIONS

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  Whole sea bass with fennel, radicchio, leek and anchovy sauce

  Served with an interesting combination of vegetables, Theo Randall’s herb-flavoured fish would make a perfect main for a dinner party

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  Brie soup

  A warming cheese soup from The Vegetarian Society served with little cranberry toasts

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  Salmon teriyaki

  Reiko Hashimoto-Lambert teaches John Torode a traditional Japanese sticky glaze for salmon

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  Lemon caramel strawberry nests

  If you like the taste of toffee apples, just wait until you taste these sticky summer puddings that are literally assembled in minutes.

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  Stuffed breast of veal with fennel and green olives

  For a winning way to feed friends for a special occasion, try Tamasin Day-Lewis' stuffed breast of veal with wine-enriched 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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  Parsee-style scrambled eggs

  Parsee cook Farzana Contractor makes Akoori, a dish of creamy scrambled eggs full of fresh Indian flavours

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  Aromatic pumpkin and chickpea stew

  Bill Granger combines pumpkin and chickpeas in a colourful and delicious vegetarian dish, fantastically simple to make

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  Italian sausage, porcini and tomato penne

  Theo Randall makes a simple pasta dish that’s bursting with flavour and serves two for less than £5

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  Whisky potted prawns

  Matt Tebbutt’s mum used to make these when he was a child. He says this dish is “unashamedly rich and old-fashioned but really hits the spot”