We’ve all seen teas used in savoury dishes, here Launceston Place head chef Tristan Welch raises a mug to the humble brew and uses it in a set custard recipe

Mixologist Dre Masso gives his remix of the Long Island Iced Tea with his Almond Iced Tea recipe

Marco Pierre White helps us out with an easy chicken recipe using a Knorr stock cube to add flavour to healthy grilled or barbecued chicken breasts.

Yellow plums are to me the epitome of Summer, they evoke memories of my grandfather and picnics on the beach after hot afternoons playing in the sea. Today the firm sweet-yellow flesh quickly transports me to those Summer childhood days and to the sight of my grandfather’s tanned face.

Breast Cancer Care are asking food lovers to get baking and host a Strawberry Tea this summer to raise money for the thousands of women affected by breast cancer. So pop on your pinny and try these easy strawberry recipes.

With British Tomato week upon us – 15 to 22 May – it seems a little ironic that it’s Dolmio who have come up with recipes that you might use to show your support. That said, these recipes use Dolmio’s Natural Bolognese sauce, and they might inspire you to do something tomato flavoured during the week.

My adoration for this sea creature has yet again surfaced in another recipe. This time I present you with a traditional dish from the Algarve province of Portugal. This is utterly delicious as a light lunch or dinner.

With the weather turning a ‘little’ warmer and summer just round the corner, Mickael Weiss, the head chef at Coq d’Argent has created some delightful recipes.

Have you tried Hearts of Palm yet? It comes from the core of a palm tree in South America and is popular in French salads. Here in the UK, they come in cans made by Green Giant and are available in leading supermarkets nationwide. To give you some ideas about how to use this unusual ingredient, Green Giant have created some salad recipes.

Are you missing out on Royal Ascot this year? Don’t worry because you can create the gourmet food at home with a little help from Steve Golding and these three recipes.