RECOMMENDATIONS

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  Dahl and chapattis

  Jo Wood’s red lentil dahl is served with fresh chapattis made with whole-wheat flour – they’re easier to prepare than you might think

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  Haggis stuffed chicken with roasted root vegetables

  John Quigley’s twist on the modern British dish also known as ‘Balmoral Chicken’ is to brush it with Dijon mustard to add another element of flavour

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  Kasha salad

  Rose Prince’s healthy buckwheat salad is the perfect accompaniment to cold cooked chicken

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  Salmon and smoked haddock fishcakes

  David Massey demonstrates the simple pleasure of a well-crafted fishcake using fish poached in milk with bay leaf

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  Lamb samosas with coriander and lime raita

  Rachel Allen's crisp filo pastry triangles filled with spicy lamb are served with a creamy raita and make a fabulously tasty starter or side dish

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  Goan-style roast pork (asado de porco)

  Cyrus Todiwala makes spicy roast pork with a potato and tomato accompaniment

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  Lasagna al forno

  With its rich meat sauce and home-made béchamel, Tamasin Day-Lewis's magnificent lasagne will have everyone clamouring for seconds

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  Rhubarb crumble

  Warm flavours of star anise, cinnamon and vanilla add a spicy note to Simon Rimmer's version of this traditional fruity pudding

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  Langoustine risotto with courgette flowers

  James Martin's creamy risotto incorporates delicately flavoured langoustines and is served with a crisp batter-coated courgette flower

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  Poached duck eggs with spinach and cheese sauce

  Gary Rhodes rich breakfast dish gives a nod to Eggs Florentine, but with a creamy cheddar cheese sauce