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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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  South american beef steak with chimichurri salsa

  Rachel Allen marinates tender sirloin steaks in a citrus chilli marinade and serves them with a fabulously tasty salsa

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  Beetroot borscht

  Try Ainsley Harriot's version of the Eastern European beetroot soup - it's low in fat and incredibly good for you

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  Grouse breasts with salsify, endive and wet walnuts

  Matt Tebbutt creates restaurant-style food at home, demonstrating a simple and quick game dish that's perfect for entertaining

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  'Caciucco' soup from Livorno

  Clodagh McKenna makes a hearty Italian fish and shellfish soup

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  Thai beef and noodle salad

  Thai food is all about creating a balance between spicy, sweet, sour, salty and bitter tastes and Simon Rimmer has the perfect mouth-watering salad to fire up your palate in any weather!

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  Prawn biryani

  Keep a light touch when stirring together Anjum Anand’s biryani for a dramatic centre-piece

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  Venison steak sandwich with 'no mayo' mayo and parsnip chips

  If you want to indulge on the weekend without the excess calories then chef Ricky Andalcio has the answer with his alternative venison steak sandwich and 'no mayo' mayo!

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  Brie and wild mushroom fondue

  Made for sharing, this creamy cheese and mushroom fondue is the perfect excuse to call friends for a special supper