RECOMMENDATIONS

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Plaice with samphire

  Nathan Outlaw puts the seaside on a plate with this delicious combination of seafood and sea vegetables

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  Chargrilled courgettes

  Clodagh McKenna's simple side dish, flavoured with lemon juice and crumbly cheese, works well on the hob or barbecue

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  Chicken with mushrooms and marjoram

  Rachel Allen serves a vibrant broad bean salad with this rich spring dish

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  Ranch-style eggs (Huevos rancheros)

  This is the best-known breakfast egg dish in Mexico. Rick Stein still likes to cook this on a long Sunday morning after a particularly lively Saturday night.

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  Toffee apples

  Kids and adults alike will love Tana Ramsay's traditional Halloween apples coated in delectable sweet toffee

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  Dartmouth crab salad

  An impressive and stylish dinner party starter from John Burton Race with an intriguing mix of flavours and textures

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  Clementine and orange blossom clafoutis

  Jun Tanaka makes his variation on a classic French dish by using fresh clementines and orange flower water

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  Tagliatelle with walnuts

  For a quick and delicious meal, try Theo Randall’s tagliatelle with an unusual nutty bread and milk sauce

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  Bacon chop with laver bread and cockles

  The fresh, briney flavour of the cockles are perfect with bacon. Mop up the juices with savoury laver bread to complete this traditional Welsh dish by Mark Hix