RECOMMENDATIONS

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  Baked beans balti

  It's time to give baked beans a makeover with Manju Mahli's simple Indian flourish

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  Giardiniere pickles (Italian garden pickles)

  Delia Smith's pickles are fab served with a plate of salamis, prosciutto and mortadella, and a selection of deli cheese

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  Provencal chicken

  Rachel Allen makes easy work of a French classic of a comforting chicken dish with a tomato, garlic and olive sauce

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  Pine nut and carrot roast with mushroom sauce

  Rose Elliot dresses up a nut roast - serve it with roast potatoes and trimmings for a classic vegetarian feast

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  Middle Eastern falafel with fresh tomato sauce

  These falafels are great stuffed into pitta bread and smothered in fresh tomato sauce for a sure-to-please vegetarian dish

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  Scallops with fennel and peas

  Tom Lewis makes this attractive starter when fennel and peas are at their best in the garden, using the pretty pea shoots as a garnish

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  Toffee apples

  Relive nostalgic childhood memories with Roopa Gulati's crackingly good toffee-coated apples

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  Monkfish with saffron and capers

  Tom Aikens poaches monkfish in a cream and saffron reduction for a very sophisticated pasta sauce

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  Bulgur pilaf with toasted almonds and dried fruit

  Fluff up your ideas with this light pilaf, full of succulent slivers of dried apricot and prunes and crunchy toasted nuts

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  Lamb tagine and cauliflower 'couscous'

  Paul Merrett’s luscious lamb tagine is served with cauliflower ground into tiny pieces and steamed to resemble couscous