RECOMMENDATIONS

• 

  Chimichangas

  Ainsley Harriott's fried Mexican tortillas are stuffed with a spicy tomato sauce, red peppers and slices of chicken thigh

• 

  Pasta sauce

  Theo Randall’s pasta sauce couldn’t be easier – it's nearly as quick as opening a jar, and so much tastier

• 

  Rabbit wrapped in Parma ham

  Anthony Demetre and Jade Jones transform rabbit into a fine dining dish with a rich reduction sauce and seasonal vegetables

• 

  Ginger squid salad

  Jason Atherton cooks Thai-influenced ginger squid salad, bursting with fresh, zingy flavours

• 

  Roast chicken

  Crisp-skinned with succulent flesh, roast chicken couldn't be simpler to make, as Tamasin Day Lewis shows

• 

  Goat's curd mousse with tomatoes

  Curd is mixed into a light mousse and dolloped over a colourful mixture of tomatoes in Jun Tanaka’s pretty starter

• 

  Cherry clafoutis tart

  Make the most of fresh cherries with Matt Tebbutt’s pastry encased version of this light and puffy, cherry-scattered French batter pudding

• 

  Lemon trifle

  Sink your spoon into deep, billowing layers of cream, sponge and lemon or orange curd in this luxuriously easy trifle from Nigel Slater

• 

  Duck confit with braised red cabbage

  Rich and indulgent, Rick Stein's duck recipe combines the sweetness of red cabbage with the meaty texture of slow-cooked duck

• 

  Chocolate, coffee and cardamom mousse

  Try Ainsley Harriott's rich, light and fluffy mousse - use chocolate with a minimum of 50% cocoa solids for best results