Strawberry (Tennis) Knickerbockerglory and Umpire’s Mess – delicious desserts from Head Pastry Chef at Playboy Club London Jaime Garbutt inspired by Britain’s favourite summer time fruit.

With the summer sun making an occasional appearance, salads are back on the menu. Long Clawson Dairy, arguably best known for its creamy stilton, has brought out a milder, more delicate blue cheese – Smooth Blue. It goes exceptionally well with sweet pears and pecans in a salad or, using endive and walnuts, makes an elegant nibble-with-drinks, dinner party starter or lunch for ladies who lunch. 

Alan White, executive head chef of The Grand Hotel in Brighton, offers a simplified version of one of the signature dishes on the menu at the hotel’s new sea-facing fish restaurant, GB1. 

Dine in with Dad and cook up a curry using Rustic Indian’s Jeera Cook-in Sauce.

Jonny White shows us a delicious way to use up roast chicken leftovers

Mackerel is one of the cheapest and healthiest fish around as well as great tasting and very quick to cook. Here, Jonny White shares his recipe for pan fried mackerel on toast with apple slaw and horseradish potatoes.

Mitch Tonks, fishfancying resturanteur and ambassador for the Norwegian Seafood Coucil, invites you cream your cod with this recipe for a Norwegian staple.

Mitch Tonks introduces us to a Norwegian cod with an Italian accent

Signe Johansen, food blogger and author of Scandilicious, shares her recipe for crispy Norwegian cod cheeks with dill, anchovy & pickled cucumber salsa

Many Faces of Potatoes shows just how versatile everyone’s favourite carb can be with this BBQ-inspired recipe