RECOMMENDATIONS

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  Onion marmalade

  Ainsley Harriot's onion marmalade will last for up to two months if stored in sterilised jars and makes a great staple to enjoy with cold meats, cheeses and meat pies

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  Greengage steamed pudding

  Gary Rhodes' microwave steamed pudding is served with homemade custard and can be made in a jiffy

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  Stuffed sea bream

  Sea bream is great for stuffing and baking whole; Aldo Zilli doesn’t disappoint with his Parma ham, mozzarella and anchovy-stuffed bream

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  Ham knuckle salad with pineapple, egg and spring onion mayonnaise

  Paul Heathcote makes a meal of salad with home-poached ham knuckle

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  Wiggly worm jelly

  This easy recipe from Rachel Slack for green and orange worm-filled jelly will delight your little monsters

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  Chicken kiev

  Chicken Kiev is one of those old favourites that everyone loves, especially the kids - Ainsley Harriott's version is served with a smooth butter bean purée

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  Barbecued prawn cocktail

  Arthur Potts Dawson puts a summer twist on this classic starter

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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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  Espresso martini

  Vanilla and hazelnut liqueurs impart a sweet and nutty flavour to Tristan Stephenson's caffeine-kicking cocktail

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  Veal Holstein

  Go over all retro with Allegra McEvedy’s 1970s dish of veal escalopes topped with a fried egg and anchovy fillets