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RECOMMENDATIONS
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Steak, guinness and oyster pie
Tender beef and salty oysters in a scrumptious oozy-boozy sauce make this crisp pastry-topped pie a sure-fire success!
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Lamb chops with clams, sherry and ham
Matt Tebbutt combines surf and turf to stunning effect in this Spanish inspired dish
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Quince and polenta crumble
Perfumed quince and musky spices combine in Matt Tebbutt's delicious crumble
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Stuffed fish with onions and honey
James Martin enhances the subtle flavour of sea bass with a piquant stuffing and cooks it in foil to seal in the fabulous flavours
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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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Garlic karahi chicken
Saadia Usmani combines simple, fresh ingredients to create this lightly-spiced chicken stir-fry from South Asia
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Honeycomb toffee
Crunchy, munchy - and most definitely moreish, this lovely toffee from Lotte Duncan will satisfy a sweet tooth in a special way
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Chicken tagine with preserved lemons and olives
This simple tagine from the Hairy Bikers would be great made the day before and left so the flavours can infuse
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Veggie haggis
This Scottish favourite is given a vegetarian twist with nuts, lentils and mushrooms, from The Vegetarian Society
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Chicken fricassée
Anton Mosimann presents a classic dish, adding a surprise touch with oyster liquor
