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RECOMMENDATIONS
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Shrimp in sherry sauce
Matthew Fort pays homage to the Galloping Gourmet chef Graham Kerr with his dish of prawns in a creamy egg sherry sauce
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Chilled borscht with baby vegetables
Alastair Little serves a jellied beetroot soup with a selection of crisp baby vegetables
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Lamb kebabs with cumin and coriander
Tom Parker Bowles' tender yogurt-marinated kebabs are served with a cucumber and tomato raita
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Fontina and sorrel arancini
A tangy salsa rossa with cinnamon, chilli and vinegar is the perfect accompaniment to Aaron Craze’s arancini – Sicilian risotto balls
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Crispy shallots and peanuts on rice noodles
Matt Tebbutt makes the most of a store cupboard staple and turns it into a delicious South East Asian noodle dish for two
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Veal holstein
Crisp veal schnitzels served with fried eggs, anchovies and a caper-butter sauce, from Andrew Turner
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Sage granita
Hints of sage and aniseed add a deliciously different note to this cool dessert from Ed Baines
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Glossy chocolate profiteroles
Who doesn't love to eat profiteroles? You could also learn to love cooking them: choux buns freeze well, making them easy to prepare ahead
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Condensed milk ice cream with raspberry salad
This surprisingly light and refreshing dessert includes Bryn William's patriotic recipe for Welsh shortbread
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Barbecue sauce spare ribs
A salty-sweet glaze, with a chilli kick, makes these spare ribs from James Martin taste finger-lickin' good!
