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Slow roast tomato tarte tatin

Slow roast tomato tarte tatin

This delightful summery recipe was created for us by chef David Gillott, owner of Four Gables Group. The sweet, juicy cherry tomatoes encased in a crisp puff pastry crust make for a wonderful light lunch dish, or an impressive starter for an al fresco dinner party.

Summer cherry and frangipane cheesecake

Summer cherry and frangipane cheesecake

This lovely summer baked cheesecake provides a great showcase for English cherries as they sit atop a mascarpone, lemon and frangipane base. It was made by Botley Hill Farmhouse’s dessert chef, Cosmin Prisecaru, who reveals, “It’s important for the pastry to be light and to achieve this you need to treat it gently. Also make sure your finger tips are cold before you start rubbing in the fat – running your hands under the cold tap does the trick.”

Gooseberry, rhubarb and elderflower jam

Gooseberry, rhubarb and elderflower jam

Shirlee Posner of foodie blog Eat Surrey combines three of summer's best flavours in this delightfully seasonal jam. It's a great way of using up a bumper crop of home-grown gooseberries and rhubarb, or why not pick your own at a farm near you? Shirlee recommends this jam for topping banana scones, layering cakes or simply smothered on toast.

Corn fed breast of chicken with charred baby vegetables, white onion purée and thyme jus

Corn fed breast of chicken with charred baby vegetables, white onion purée and thyme jus

This recipe is pretty straightforward to rustle up for a dinner party while incorporating a few 'cheffy' elements. The flavours are terrific and it works really well - so get set to impress.

Roasted strawberries with balsamic vinegar and vanilla crème fraîche

Roasted strawberries with balsamic vinegar and vanilla crème fraîche

The combination of sweet, tangy balsamic vinegar with juicy strawberries, delicately vanilla-scented crème fraîche and crisp shortbread is a twist on that British summer favourite, strawberries and cream.

Wilted watercress and squid sauté

Wilted watercress and squid sauté

Easy to prepare, fresh and zingy, this summery salad recipe by chef Lisa King of The Elsted Inn near Midhurst combines the sweetness of fresh watercress and sautéed squid with the brininess of fried capers for a delicious lunch or starter.

Malthouse loaf by The Epsom Bakehouse

Malthouse loaf by The Epsom Bakehouse

This Real Bread Week why not try your hand at making your own loaf? Rhiannon Abbott from The Epsom Bakehouse uses her favourite malted flour in this simple Real Bread recipe, and suggests adding in seeds (pre-soaked in water) for added crunch.

Gluten free chocolate beetroot brownies

Gluten free chocolate beetroot brownies

These deliciously moreish chocolate brownies conceal a surprising secret ingredient - beetroot! The beets help keep the brownies moist and gooey, just the way brownies should be. Best of all, they're gluten free, so they're ideal for coeliacs and those with a gluten intolerance. Try them today!

Sussex stewed steak by Miss Foodwise Regula Ysewijn

Sussex stewed steak by Miss Foodwise Regula Ysewijn

Belgian food blogger and self-confessed Britophile Regula Ysewijn of Miss Foodwise shares her recipe for traditional slow-cooked Sussex stewed steak - perfect for taking the chill off of those chilly early spring evenings. Regula recommends using Sussex Red or English Longhorn beef for really authentic flavour, and enjoying with a good stout, porter or ale!

Truffled mutton cutlets by chef Jon Fell

Truffled mutton cutlets by chef Jon Fell

Chef Jon Fell describes his indulgent mutton recipe as "ridiculously over the top but well worth the effort". Truffles are optional but highly recommended - if you're lucky you might even be able to get hold of summer truffles foraged in Surrey and Sussex. If not, try replacing it with a few drops of truffle oil for that unmistakeable flavour.