ONLY 5 HAVE MINUTES?

SERVE A CHEESE PÂTÉ STARTER

Mash 150g (5½oz) cream cheese with some freshly ground black pepper, 75g (2¾oz) Brie or Camembert (rind removed) and 75g (2¾oz) grated Gruyère. Add 2 chopped spring onions and a few finely chopped walnuts. Chill and spread onto oatcakes. Serves 2.

MAKE A TASTY BUTTER BEAN MASH

Drain a 400g (14oz) can of butter beans and heat in a pan with 50ml (2fl oz) boiling vegetable stock. Stir in 2tbsp basil pesto (try Sacla, £3.18 for 290g, Sainsbury’s). Perfect with meat or fish.

PREPARE A CLAM SAUCE

Heat 1tbsp olive oil and sauté 2 finely chopped shallots for 2-3 minutes. Add ½ a finely chopped red chilli and 1 clove of garlic, chopped. Add two 280g (14oz) tins clams in brine (John West, £1.59 Ocado), drained, and 100ml (3½fl oz) dry white wine and 1tbsp chopped parsley. Heat and serve over spaghetti. Serves 4.

ENJOY A LEMON AND LIME POSSET

Whip 400ml (14fl oz) double cream with the grated zest and juice of 2 lemons and 1 lime until thick, then sweeten with 4tbsp icing sugar or to taste. Serve in 6 glasses or bowls with blueberries or raspberries.

BOOK YOURSELF A GOURMET TREAT

Celebrate a special occasion by booking a chef’s table for lunch at Heston Blumenthal’s Michelin-starred London restaurant, Dinner. This month, you can enjoy an eight-course tasting menu with old English dishes such as Beef Royal and Tipsy Cake for £150pp, www. dinnerbyheston.com