Poppyseed shortbread
By David Colcombe
Shortbread is great on its own or as an accompaniment to creamy British puddings
Lemon and lime posset
By David Colcombe
Posset is a traditional English version of a pannacotta - here it's given a zesty twist
Sambuca pannacotta
By Patricia Plunkett
An indulgent fusion of cocktail and pudding, sambuca pannacotta should focus your guest's attention
Braised new season lamb
By David Colcombe
David Colcombe at Opus made this fine lamb dish for your culinary pleasure
Seared monkfish with walnut sauce
By Chris Duffy
Chris Duffy brings this sumptuous monkfish recipe to you from Birmingham
Parsee red poussin curry
By Aktar Islam
Aktar Islam at Lasan brings you this fragrant Poussin curry recipe
One of Asia's great noodle dishes, pad Thai is easy to prepare and fun to eat
Chargrilled Welsh Black sirloin
By Nick Turner
Welsh Black is a British cattle breed worth tracking down for its beef
Mini tuna niçoise
By Nick Turner
A classic Mediterranean salad downsized to make an ideal starter
Ballotine of sea trout
By Patricia Plunkett
Lightly poached, the sea trout retains its subtle flavour
