RECOMMENDATIONS

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  Grilled razor clams with chorizo and garlic butter

  Stuart Gillies gives razor clams a Spanish touch, serving them with chorizo, garlic butter and smoky aubergine

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  Pineapple with muscovado heaven

  For a dessert with impact, Prue Leith slices up then reassembles a pineapple, and serves it with glasses of treacly cream

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  Glossy chocolate profiteroles

  Who doesn't love to eat profiteroles? You could also learn to love cooking them: choux buns freeze well, making them easy to prepare ahead

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  Salad of crab with buttered Norfolk samphire

  Galton Blackiston’s stunning dish takes crab salad into the 21st century

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  Duck liver pâté

  For a make-ahead starter try James Martin's pâté, subtly flavoured with brandy and fresh basil

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  Cote de boeuf with chunky chips and chateaubriand sauce

  For an indulgent dinner dish, try James Martin’s steak cooked on the bone with goose fat chips and a rich mushroom and tarragon sauce

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  The original Cornish pasty

  Caroline Yates' traditional pasties from south west England are delicious eaten hot or cold and makes a great lunch, supper or picnic dish

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  Cornish crab cocktail with avocado and sweetcorn sorbet

  Jason Atherton shows that it doesn't have to be difficult to create a thoroughly stylish starter for a special dinner

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  Sautéed chicken liver salad

  Chicken livers are an economical purchase, and so easy to work into a delicious starter, as shown by Paul Rankin

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  Breakfast sundae

  Colourful, nutritious and most of all, delicious!