RECOMMENDATIONS

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  Supersize Yorkshire puddings

  Paul Clerehugh’s secret to super light and tall Yorkies is in using gelatine powder and letting the batter rest for 12 hours

• 

  Bon paa with sticky rice

  A traditional Laotian dish with the distinctive tastes of fermented fish and smoky chillies from Natacha Du Pont de Bie

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  Devon crab cakes

  Thomasina Miers serves a wonderful seasonal treat, using a surprise ingredient of stale bread instead of the usual potatoes

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  Devilled kidneys on toast

  Cayenne pepper, mustard powder, Tabasco and Worcestershire sauce give Tom Parker Bowles’ kidneys their devilled flavour

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  Grilled norfolk sausages with crushed peas and onion marmalade

  Galton Blackiston puts a fresh take on the classic sausages and beans combination

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  Le pot au feu with piquant sauce

  Matt Tebbutt’s recipe for a simmered dish of beef, veal and pork with vegetables is a classic French favourite

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  Leek and Caerphilly/cheshire cheese crumble

  A savoury main course with a crunchy nutty topping, ideal for family and friends, from The Vegetarian Society

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  Herring salad with dulse

  Gary Rhodes uses an Irish sea vegetable, to add an extra hint of the sea to his potted herring salad

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  Tarragon chicken

  A one-pot dish with a classic combination of flavours from Tana Ramsay

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  Beer battered mackerel with pickled vegetables

  Jun Tanaka’s light and crisp spiced beer batter gives deep-fried mackerel a fantastic flavor and texture