RECOMMENDATIONS

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  Lamb tagine and cauliflower 'couscous'

  Paul Merrett’s luscious lamb tagine is served with cauliflower ground into tiny pieces and steamed to resemble couscous

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  Broccoli and Parma ham rolls

  Matthew Fort wraps spears of purple sprouting broccoli with crisped Parma ham

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  Butternut squash ravioli with sage and butter sauce

  Rosemary Shrager's delicious home made ravioli is filled with a tasty butternut squash stuffing, then tossed in a flavoursome sauce

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  Chicken pad thai

  Whip up this classic Thai dish with minimum fuss with Nadia Arumugam’s recipe for a one wok stunner

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  Smoked pigeon with rice and tea

  Impress your guests with a fabulous starter of home-smoked pigeon from James Martin using long-grain rice and tea leaves

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  Mussels and clams with serrano in sherry

  Silvana Franco’s classic Spanish dish combines mussels and clams in a chilli-laced sherry sauce with strips of serrano ham

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  Liver and onions with bacon

  Sheila Day serves this great British favourite alongside creamy mash and lightly buttered carrots

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

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  Grilled Dover sole

  For an elegant fish try Brian Turner's recipe for Dover sole served with parsley sauce

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  Caipirinha

  Jamie Oliver makes Brazil’s national cocktail with zingy lime juice, sugar and cachaça.