RECOMMENDATIONS

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  Seared peppered tuna fish with sharp rhubarb sticks

  Gary Rhodes teams tuna and white peppercorns with rhubarb and balsamic vinegar to create an exciting combination as well as a balanced overall taste

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  Red mullet on pea purée with beetroot crisps

  Impress your guests with Rosemary Shrager's tasty fish served on a bed of smooth pea purée and garnished with stylish beetroot crisps

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  Summer fruit crumble

  Silvana Franco makes British summer on a plate - lovely hot from the oven and even better served chilled the next day

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  Fish and thick-cut chips with tartare sauce and mushy peas

  Tom Aikens from Tom’s Place shows you how to cook the quintessential fish and chips with traditional accompaniments

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  Rigatoni with radicchio and pancetta

  For a sumptuous supper, try cooking up this creamy pasta from Theo Randall

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  Minnan spring roll

  Gary Rhodes makes a soft pancake spring roll filled with pork and seafood, typical of the Fujian region of China

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  Braised turbot in sherry vinegar with brown shrimp and bacon

  A fish dish packed of vibrant colours and flavours from John Burton Race

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  Pigeon tagliatelle with chicken livers, orange and marjoram

  Barny Haughton combines fresh egg pasta with zesty game sauce in this rustic Italian dish

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  Wild garlic soup

  Make the most of this season’s produce with Clodagh McKenna’s hearty soup recipe, served with a wild garlic pesto

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  Carrot and cashew crisp with hot lentil salad

  This delicious vegetarian dish from Marise Maddison combines the sweet flavours of carrot and toasted cashew with hot puy lentil salad and an orange and cardamom sauce