This summery mango parfait recipe from Mark Dodson will taste as good as it looks. The dessert is given an extra dimension by the inclusion of coconut sorbet but if you don't have an ice cream maker, the parfait can be served with a dollop of clotted cream or vanilla ice cream instead. - Mark Dodson
Wood pigeon with blueberry jus, beetroot purée and potato crisps
Pan-fried sea bass sits beautifully atop a mound of creamy beans in Mark Dodson's indulgent recipe. A rich Jerusalem artichoke purée and robust red wine jus are perfect accompaniments, while the suggested plating with deep-fried rocket and sun-dried tomatoes would take this dish to another level.