RECOMMENDATIONS

• 

  Spaghetti with fresh tomato and basil

  Simple fresh ingredients make Laura Santini’s easy spaghetti sauce an Italian classic

• 

  Mixed grill Catalan style

  Mario Batali was lucky to have some espardeñas (sea cucumbers), so he mixed them with a few prawns, peppers, and onions to create a wonderful lunch.

• 

  Apple and quince tart with honey and hazelnut crème fraiche

  Perfumed quince puree takes apple tart to another dimension in James Martin’s stunning yet simple recipe

• 

  Welsh lamb dinner

  Marilyn Monteith puts together all the components of a hearty Welsh dinner by accompanying a succulent meat casserole with root vegetable mash, new potatoes, leeks and cabbage

• 

  Lamb chops and artichoke

  Arthur Potts Dawson serves griddled lamb with violet artichokes smothered in a tahini and lemon dressing, dotted with sesame seeds

• 

  Pork and apple sausages with parsnip mash

  Sweet parsnips and apples compliment this hearty version of bangers 'n' mash, served with a light beer gravy

• 

  Cumberland sausage toad in the hole

  The addition of field mushrooms and tomatoes to Austen Davies' toad in the hole makes this dish a meal in itself

• 

  Cuttlefish with papaya salad

  Jun Tanaka transforms this often overlooked cephalopod into a fabulous hot and sour Thai-style salad that makes a great main course or summer starter

• 

  Spiced tuna with crab polenta

  Coriander, fennel and cardamom add wonderful fragrance to Sanjay Dwivedi's tuna served with chilli-spiked crab polenta and creamy chutney

• 

  Potted crab

  Thane Prince's wonderfully tasty potted crab recipe is a celebration of East Anglia's famed crabs and is quick and easy to make