RECOMMENDATIONS

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  Tarte Tatin

  Rachel Allen makes the classic French upside-down apple tart

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  Steak and kidney pudding

  The suet crust in the best bit of Antonia Deigan's Steak and Kidney Pud

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  Roast crispy pork

  Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat

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  Korean beef (bulgogi)

  Rump steak in an aromatic sesame marinade from Mark Millon

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  Sweet and sour aubergine

  Jun Tanaka's delicious recipe for aubergine on toast combines classic Mediterranean ingredients including pepper, chilli, pine nuts, capers and olives

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  John Dory with beurre noisette and white asparagus

  James Martin has an easy fish recipe using John Dory that's topped with a traditional beurre noisette and served with white asparagus

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  Garlic bread

  Perk up a plain ciabatta with Galton Blackiston's garlic rich butter

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  Dark sticky gingerbread

  This deliciously treacly gingerbread from Rachel Allen comes with a lemon drizzle-like topping.

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  Roasted baby chicken with lemon and thyme

  Angela Hartnett first steams and then roasts these baby chickens with robust herbs, lemon and garlic, then serves them with a rich spinach and parmesan stuffing

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  Macaroon cake

  Crisp, light and delicious, this macaroon cake from Tamasin Day Lewis is perfect for a special dessert or simply an indulgent treat