RECOMMENDATIONS

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  Fruit crumble cheesecake

  For a crumble with a difference, make good use of seasonal fruit and bake Nigel Slater's scrumptious pudding

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  Crêpes suzette

  Bring drama and sophistication to the dinner table with Trish Deseine’s flambéed classic of crêpes covered with a boozy caramelised orange sauce

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  Roast rack of lamb with pinhead oatmeal crust

  Claire Macdonald cooks a delectable dinner party combo of mint hollandaise with succulent lamb rack in a crisp pepper-flecked oatmeal crust

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  Chicken fricassée

  Anton Mosimann presents a classic dish, adding a surprise touch with oyster liquor

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  Bon paa with sticky rice

  A traditional Laotian dish with the distinctive tastes of fermented fish and smoky chillies from Natacha Du Pont de Bie

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  Warm rhubarb and hazelnut streusel pizza

  Paul Rankin’s sweet pizza is made with a puff pastry base, roasted rhubarb and a crunchy hazelnut and mascarpone topping

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  Bulgur pilaf with toasted almonds and dried fruit

  Fluff up your ideas with this light pilaf, full of succulent slivers of dried apricot and prunes and crunchy toasted nuts

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  Salmon with rice and peas

  Home cook Florrie McLeod pits her Caribbean salmon with creamy rice and peas against local chef Antoine Quentin

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  West Indian fried snapper with celeriac coleslaw

  Aaron Craze turns to the Caribbean for inspiration with this spiced fish served with refreshing coleslaw.

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  Crab peri peri

  Goa's top chef Ananda Solomon cooks fresh crab and tomatoes with a piquant chilli sauce flecked with cumin and mustard seeds