RECOMMENDATIONS

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• Nasturtium salad with pickled cockles and bream

  

  Aiden Byrne's pretty and colourful floral salad can still pack a punch with its sharp seafood accompaniment

• Côte de boeuf with Béarnaise sauce

  

  A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper

• Lasagna

  

  Kenny Logan’s recipe combines the traditional Italian, by the inclusion of milk which gives a wonderful mellow rather than acidy tomato flavour, and the not so traditional Scottish with the use of a sharp cheddar