RECOMMENDATIONS

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  Cherry pithiviers

  Crisp pastry, yielding to a deliciously moist almond filling is a classic celebration of French baking at its best - try this recipe by Rick Stein...

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  Rabbit wrapped in Parma ham

  Anthony Demetre and Jade Jones transform rabbit into a fine dining dish with a rich reduction sauce and seasonal vegetables

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  Spicy meatballs

  Wendy Syke’s way of turning minced beef into delicious meatballs served in a coconut-based, spicy tomato sauce is comfort food at its best

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  Lamb chops with potato salad

  Simplicity is key with Simon Rimmer’s recipe of new potato and anchovy salad and grilled lamb

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  Spatzle with chicken, trevisse and garlic butter

  Oliver Rowe shares an easy recipe for a traditional egg pasta dish from southern Germany. The richness is off-set by trevisse, a bitter vegetable similar to chicory

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  Risotto with langoustines and courgettes

  James Martin's creamy risotto with tasty langoustine tails is served with an outstandingly flavoursome roasted langoustine oil. Created for Seafood Week

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  Moroccan barbecue chicken

  Transform barbecued chicken with this simple and quick spice paste from Caroline Hire

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  Raspberry vinaigrette

  Try this light summery vinaigrette poured over half an avocado or drizzled over a rocket salad

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  Barbecued scallops with hazelnut butter

  This simple and delicious dish of scallops topped with hazelnut butter from James Martin can be served as a starter or light lunch

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  Rice pudding with toffee apples

  Creamy and comforting, Arthur Potts Dawson’s rice pudding will bring warmth to the coldest winter day