RECOMMENDATIONS

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  Pink meringues with raspberry cream

  Think pink with Rachel Allen's glorious raspberry swirl meringues

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  Sweet and sour pork with water chestnuts

  Tender pork and crunchy water chestnuts are brought together in a sweet and sour sauce in this recipe harking from Beijing’s Imperial era. Recipe by Gary Rhodes

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  Green-spiced pheasant with kedgeree

  Viveh Singh urges you to try pheasant in this aromatic dish.

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  Wild mushroom risotto

  This risotto from Rick Stein is good made with mixed wild mushrooms or even chestnut mushrooms, sometimes known as portobello mushrooms

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  Jamaican brown chicken stew

  Levi Roots cooks a spicy Caribbean stew that he learned from his Jamaican grandmother

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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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  Bacon and cabbage with champ and parsley sauce

  Try some traditional Irish cooking with Norah Brown's hearty boiled bacon, perfectly accompanied by cabbage and creamy sauce

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  Reindeer hamburger salad

  Sarah La Fountain shares a Finnish recipe for a bun-less burger, using a mix of pork, reindeer and venison meat and served as a salad

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  Blood oranges in pepper and rosemary syrup with lace biscuits

  Delicate oat biscuits make a perfect pairing to Sophie Grigson’s spicy oranges

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  Grilled herring with sweet and sour grape pickle

  James Martin's succulent herring is served with a refreshing herb salad and piquant grape pickle to perfectly complement the rich fish. Created for Seafood Week