RECOMMENDATIONS

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  Breast of lamb st ménéhoulde

  Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat

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  Stuffed meat cake (kibbi bi furon)

  Edith Kashkoush serves this spiced savoury beef cake alongside a crisp green salad and yogurt dressing to compliment the Middle-eastern flavours

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  Warm tomato tart with rocket salad

  Paul Merrett takes his inspiration from his allotment - anything from beefsteak to gardeners’ delight tomatoes would work in this simple tart

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  Zesty orzo salad

  For a piquant side dish that's great for buffets, barbecues and picnics, try Caroline Hire's lemon and caper pasta salad

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  Chicken in creamy asparagus sauce

  Brian Turner serves chicken pieces in a rich white wine and cream sauce, topped with buttery spears of asparagus

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  Chicken fried steak cubes with bloody mary dipping sauce

  Charita Jones makes the Southern US classic of chicken-fried steak, so called as it is prepared in a similar way to fried chicken

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  Smoked eel with pineapple and basil jelly

  Complex yet complementary flavours distinguish Jason Atherton's sophisticated dish from world-renowned restaurant El Bulli

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  Smoked eel with beetroot

  Eel, a fairly rich fish, goes perfectly with the tanginess of beetroot in Arthur Potts Dawson’s recipe

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  Grilled lamb cutlets with a warm summer vegetable salad

  Celebrate the best of summer’s flavours with Michael Caines’ perfect combination of lamb and vegetables

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  Aubergine salad

  This deliciously different salad from Edna Alexakis works especially well with barbecued food