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RECOMMENDATIONS
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Maple-poached pears with bourbon cream
If you want to satisfy your sweet tooth, try Diana Henry's syrupy pears with caramalised pecans
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Pork chops with morels and wild garlic
Jun Tanaka puts an interesting spin on pork chops, with the smoky flavour of lapsang souchong tea
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Strawberry trifle
Matt Tebbutt uses fresh English strawberries to make the jelly, but isn’t afraid to cheat with custard powder in his perfect summer trifle
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Arancini with salt and pepper tomato sauce
This classic Italian snack of risotto balls is a great way to use up any leftovers and served as part of an antipasti platter, says Paul Bloxham
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Chanukah courgette latkes
The Vegetarian Society adds a cream cheese and beetroot topping to pan-fried latkes
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Dovedale & beetroot layered yorkshire pudding
A colourful dish with tangy vegetarian blue cheese from The Vegetarian Society
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Spanish Rooster Potato Omelette
A winsome brunch dish or satisfying lunch or supper meal, Andrew Fairlie makes a meal out of the ever-popular Spanish Omelette
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Blinis
Blinis make a versatile base for plenty of toppings - the most classic being smoked salmon and sour cream
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Onion and cheese tart
Nigel Slater makes a large, thin onion tart - perfect for entertaining lots of people
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Rump steak with stout and mustard gravy
Stout, English mustard and caramelised onions combine to make a luxurious sauce for Gary Rhodes' rump steak
