RECOMMENDATIONS

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  Passion fruit parfait

  Stuart Gillies makes a tangy treat with fresh passion fruits and cream which is sure to add a touch of sunshine to any occasion

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  Sausage and pea risotto

  Vary the sausages you use in Ainsley Harriot's risotto - top notch pork and leek or Toulouse sausages are both particularly good

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  Fillet of halibut with soft crab and dill crust

  Increase the quantities of Paul Merrett’s recipe for an easy main course to impress your dinner guests

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  Baked guinea fowl torte

  Celebrate guinea fowl season with Richard Phillips' delicious individual pies, fragrant with braised cabbage, wild mushrooms and a rich wine sauce

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  Skate with bacon

  Matthew Fort makes skate with a zesty salsa and crispy lardons.

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  BBQ 'surf and turf'

  Arthur Potts Dawson adds a piquant anchovy sauce to the classic barbecue combination of beef and oysters

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  Mellifluous punch

  Smooth and sweet like its name, Matthew Fort’s punch makes a great summer afternoon sipper

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  Panettone bread and butter pudding

  Galton Blackiston uses panettone to add extra richness to this smart version of a nursery classic, enriched with mixed peel, sultanas and fresh vanilla

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  Grilled Cornish anchovy with crab dressing

  Tom Pemberton’s dish of fresh anchovies and broccoli in a piquant dressing makes a wonderful lunch or light supper

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  Rabbit with oven-dried tomatoes

  Matt Tebbutt chooses farmed rabbit for its pale coloured flesh and chicken-like flavour in this Mediterranean-style main course dish