RECOMMENDATIONS

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

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  Pork chops with apple and sage sauce

  A creamy apple, pear and sage sauce makes this pork dish by Gary Rhodes rather special

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  Ha long crab and white fish soup

  Simon King and David Myers aka The Hairy Bikers bring back a noodle broth with white crab meat and fish from their travels in Vietnam

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  African pilaff

  Tender pieces of marinated chicken add flavour to Samara Rolt's pilaff served with a refreshing chilli salad

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  Pork loin rolled in coppa di Parma

  Serve Theo Randall’s roast pork with a tangy herb sauce and radicchio for an Italian-inspired Sunday lunch

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  Bang bang chicken

  Ching He Huang makes her speedy Chinese fast food dish which serves two for less than a fiver

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  Salmon with beetroot and cauliflower cream

  James Martin's colourful recipe pairs richly flavoured salmon with piquant marinated beetroot and luxurious cauliflower cream spiked with horseradish

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  Jersey royal and spring onion frittata

  Aaron Craze’s recipe with new potatoes is an indulgent option for brunch

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  Sea bream with pomegranate, fennel and orange salad

  A fresh flavoured winter salad with pan-fried bream makes a great lunch dish, from Jun Tanaka

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  Safari chicken

  Sweet potatoes make a moist and moreish stuffing for tender boned chicken in this traditional Safari recipe from Mike Robinson