RECOMMENDATIONS

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  Glossy chocolate profiteroles

  Who doesn't love to eat profiteroles? You could also learn to love cooking them: choux buns freeze well, making them easy to prepare ahead

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  Deep-fried tripe

  Golden pieces of offal with a delicate, cayenne spiked outer coating from Fergus Henderson

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  Spaghetti with fresh tomato and basil

  Simple fresh ingredients make Laura Santini’s easy spaghetti sauce an Italian classic

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  Pork belly with bramley apples and parsnips

  Gary Rhodes roasts pork belly on a bed of parsnips, served with a bramley apple sauce

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  Roasted salmon trout with cucumber butter sauce

  Sustainable fish varieties are top of Michael Caines’ list - here he cooks a perfect alternative to salmon, the lesser known salmon trout in a restaurant-style dish

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  Rabbit and olive casserole

  Simon Rimmer cooks a thrifty Italian-inspired dish of wild rabbit slow-cooked in sherry with garlic, herbs and green beans.

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  Spiadini of scallop with salsa rocco picante

  Arthur Potts Dawson prepares an Italian classic of scallop skewers paired with smoked pancetta and a spicy salsa dip

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  Chicken salad with apricots

  Maggie Beer, Australia’s answer to Delia, cooks a delicious dish of chicken pepped up with tangy verjuice

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  Black Forest gateau

  Nigel Kirkup brings back this 1960's classic, layers of chocolate sponge sandwiched together with chocolate mousse, and cherries before being smothered in cream and topped with chocolate shavings

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  The perfect gravy

  Michael Caines reveals his secret gravy recipe, which is a good one to turn to after roasting your meats