RECOMMENDATIONS

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  Rhubarb and ginger trifle

  Diana Henry layers up sweet poached rhubarb with ginger and almond crumble and creamy yogurt in this easy trifle

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  Pork pies with dips

  Gary Rhodes serves pork pies with Cumberland sauce, piccalilli dip, celeriac remoulade and a fresh cucumber salad

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  Lime and coconut steamed fish

  Parsee cook Farzana Contractor makes Patrani Machi, steamed fillets of fish with a spicy green lime and coconut marinade

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  Gnocchi ravioli primavera in a lemon butter broth

  Aaron Craze's interpretation of Gennaro Contaldo's recipe combines fresh spring vegetables in ravioli-shaped gnocchi

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  No-fuss vinaigrette

  Use this multi-purpose dressing on summer salads or warmed up as a sauce - leave overnight for the flavours to infuse

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  Beef carpaccio

  Theo Randall serves paper-thin slices of beef fillet with fresh beetroot and a piquant creamed horseradish sauce

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  Lamb kebabs with cumin and coriander

  Tom Parker Bowles' tender yogurt-marinated kebabs are served with a cucumber and tomato raita

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  Long Island iced tea

  Clinton Weir offers his recipe for this classic cocktail – a heady mix of vodka, white rum, gin, white tequila and triple sec…

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  Onglet steak with fondant potatoes

  Melting port butter makes an unctuous sauce for Matt Tebbutt’s tender steak supper

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  Partridge with cider, brandy and apples

  A warming, autumnal dish from Diana Temperley that combines the richness of game with the tang of British-grown apples