RECOMMENDATIONS

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  Côte de boeuf with Béarnaise sauce

  A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper

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  Hake with clams and parsley

  This simple but impressive Basque recipe from Mario Batali consists of pearly white hake with baby clams in a garlic and parsley sauce

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  Broccoli, beetroot, pear and rocket salad

  Gary Rhodes' salad combines peppery rocket, freshly cooked beetroot, croutons and pear

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  Chicken escalope with warm beans, cep and tarragon salad

  James Martin adds French flavours to pan-fried chicken with a garlic and herb flecked salad and simple white wine sauce

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  Gnocchi di latte with honey and Marsala sauce

  Try Matthew Fort's sweet dessert version of Italy's famous little dumpling - served with a honey-based sauce

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  Guyanese pepperpot

  Jonathan Phang shares his family's version of Guyana's national dish

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  Pockmarked grandmother’s beancurd (mapo tofu)

  Gary Rhodes cooks a famous Sichuan dish of silky tofu with, known convivially as 'pockmarked grandmother's beancurd'

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  Salt-crusted lamb with sweetbreads

  Matt Tebbutt’s spring dish is served with the season’s best broad beans and baby leeks

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  Scouse stew

  Welshman Bryn Williams shares his recipe for a Liverpool classic of lamb stew with vegetables, potatoes and swedes

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  Polenta with rabbit and carrot salad

  Aaron Craze uses strong Italian flavours of thyme and garlic in this supper dish for two