RECOMMENDATIONS

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  Quince and polenta crumble

  Perfumed quince and musky spices combine in Matt Tebbutt's delicious crumble

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  Sweet and sour pork with water chestnuts

  Tender pork and crunchy water chestnuts are brought together in a sweet and sour sauce in this recipe harking from Beijing’s Imperial era. Recipe by Gary Rhodes

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  Contemporary cup cakes

  Bring out your inner child with Paul Young's creative recipe for cup cakes, fun to make and to eat

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  Barszcz z uszkami (beetroot soup with mushroom pockets)

  Robert Kusy makes a perfectly pink soup with John Torode

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  Snails on chorizo mash with sherry jus

  Try Peter Gordon's scrumptious way of serving snails as a starter, or as part of a series of tapas dishes to serve, Spanish-style, with drinks

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  Ribblesdale 'carbonara'

  Gary Rhodes piles strips of streaky bacon over rich and creamy goats' cheese pasta

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  Roast rack of lamb with crushed potatoes and caramelised garlic

  Slowly caramelised garlic adds a gentle flavour to Rick Stein's classic French roast rack of lamb

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  Warm beetroot, pomegranate and feta salad

  Sophie Grigson whips up a flavoursome salad that’s as much a treat for the eyes as the stomach

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  Onglet steak with fondant potatoes

  Melting port butter makes an unctuous sauce for Matt Tebbutt’s tender steak supper

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  Risi e bisi (rice with peas)

  Matthew Fort’s version of this Venetian soup is made the classic way, with fresh peas and risotto rice and plenty of parmesan