RECOMMENDATIONS

• 

  Chicken with proscuitto and sage

  Arthur Potts Dawson uses a hot brick to weigh down chicken as it cooks, resulting in succulent meat and crisp, golden skin

• 

  Grilled Scottish langoustine with fresh herbs

  Arthur Potts Dawson demonstrates an impressive dinner party dish with these delectable grilled Scottish Langoustines served on a bed of dill.

• 

  Arroz a la Tumbada

  Thomasina Miers makes a traditional Mexican seafood dish, “Arroz a la Tumbada”, which means ‘tumbled up rice’ so quite literally it’s all thrown in

• 

  Chargrilled chicken with courgettes

  A colourful dish with yellow and green courgettes, fresh herbs and chilli makes Arthur Potts Dawson’s dish a firm summer staple

• 

  Coconut canapes

  Crisp sweet potato puffs with a coconut dipping sauce from The Vegetarian Society

• 

  Lemon drizzle cake

  A zippy lemon sponge glazed with a delicate sugar crust from Eleanor Smallwood

• 

  Cheese straws

  Michel Roux’s grown-up cheese straws can be made with emmenthal, parmesan or any other hard cheese and are flavoured with sweet paprika and cayenne pepper

• 

  Tomato and pepper gazpacho

  As vibrant and colourful as Spain herself, try this tangy, chilled gazpacho for a light lunch or refreshing starter

• 

  Espresso martini

  Vanilla and hazelnut liqueurs impart a sweet and nutty flavour to Tristan Stephenson's caffeine-kicking cocktail

• 

  Spinach and feta pie

  Matthew Fort cooks a comforting winter dish with a hint of sunshine – he believes the best way to feel warm inside is to head for the kitchen and recreate what you ate in the summer