RECOMMENDATIONS

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  Gratin dauphinois

  Matthew Fort’s simple recipe will yield perfect potato dauphinois every time

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  Cuttlefish with chilli dipping sauce

  Marinated, then flash fried, cuttlefish is served with a tangy, fresh dipping sauce that will make your tastebuds sing!

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  Tortilla Española

  Mario Batali makes the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamón. Basically anytime, anywhere!

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  Partridge roast with cabbage, bacon and marsala

  An ideal winter warming recipe, Mike Robinson cooks partridge with leafy Savoy cabbage in this hearty dish

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  Salt and pepper squid with mango chutney

  Jamie Oliver’s crispy squid is perfectly complemented by home-made mango chutney and a fragrant herb salad.

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  Gnocchi di latte with honey and Marsala sauce

  Try Matthew Fort's sweet dessert version of Italy's famous little dumpling - served with a honey-based sauce

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  Chicken and morning glory stir-fry

  Mark Read’s recipe is quick and simple, thanks to a hot wok that seals in the flavours of the corn-fed chicken and fresh, crunchy morning glory vegetables

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  Salmon and herb gnocchi

  James Martin's light choux pastry puffs are served with a tasty sauce and topped with luxurious salmon for an elegant meal

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  Courgette 'spaghetti'

  Gary Rhodes serves thin strips of courgette with a creamy beenleigh blue cheese sauce

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  Smoked trout, artichoke and potato salad

  This delicious salad from Simon Rimmer is topped with creamy yet healthy cottage cheese.