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Carrot and Honey Soup
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Fresh and dried fruit salad with hot mulled syrup and seasonal nuts
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Pork tenderloin with wild mushrooms and apple dressing
Recipe by Paul Bloxham
Pumpkin Cheesecake
Recipe by Richard Phillips
Red Gurnard with Tomatoes and Olives
Red Wine and Orange Syrup
Recipe by Jean-Christophe Novelli
Risotto Crab Cakes with Sweet Chilli Lime Sauce
Seared Tuna and Watermelon, Tomato, Basil and Olive Salad
Recipe by Maria Elia
Summer Pudding Towers
Recipe by Brian Turner
Carrot and Ginger Soup
Recipe by Monisha Bharadwaj
Duck and parsnip salad
Recipe by Jo Pratt
Mango Fool
Recipe by Antony Worrall Thompson
Pacific oyster, green lip abalone, marine essence
Recipe by Dan Hunter
Prawn Margarita
Recipe by Frank Bordoni
Sage-roasted Chicken and Pumpkin with Parmesan
Summer Basil Pesto
Recipe by Richard Corrigan from Corrigan Knows Food
Baked Treacle Pudding with Chantilly Custard
Recipe by Alan Coxon
Coconut barfi
Griddled quail with green pea skordalia and feta
Leek and Roquefort Tart
Panache of John Dory, Turbot and Red Mullet with Young Summer Vegetables
Recipe by Rick Stein
Pork Tenderloin with Fennel Seeds, Garlic and Thyme
Roasted Butternet Squash Soup with Parsley
Stuffed Peppers with Cucumber Raita
Tagliatelle e Funghi (Tagliatelle with Mushrooms & Pine Nuts)
Recipe by Gino D'Acampo
Thai Steamed Salmon with Rice Noodles and Pak Choi
Fillet of Halibut on a Fricasse of Fresh Peas and Beans
Recipe by Martin Blunos
Gratin of chicken and spiced crayfish
Kidney Bean Pappa Pomodoro Di Fagoli
Recipe by Ed Baines
Lemon Cake with Berry Compote
Pan-fried sea bass stuffed with mozzarella and served with couscous salad, a tomato and pepper dressing, smoked anchovy beignets and deep fried basil leaves
Recipe by Jun Tanaka from Cooking It
Quick Catalan Chicken
Recipe by Mike Robinson
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