RECOMMENDATIONS

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  Rooster Potato Goulash

  In this adventurous take on a Hungarian classic, Andrew Fairlie shows us how to make a satisfying meal-in-a-hurry

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  Wild mushroom risotto

  This risotto from Rick Stein is good made with mixed wild mushrooms or even chestnut mushrooms, sometimes known as portobello mushrooms

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  Freya scallops with beurre blanc

  Mike Robinson uses succulent Norwegian scallops to make a flavoursome herby dish that shows off delicate flavours to great effect

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  Cajun fried chicken with tomato salsa and sour cream

  Matt Tebbutt prepares a taste of Deep South Mississippi by cooking up spicy fried chicken

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  Chilli crab with Asian scented rice

  James Martin serves sweet and spicy crabmeat with fragrant herb-flecked rice

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  Crepas de cajeta

  Sweeten up your guests with Thomasina Miers' irresistible pancakes using the Mexican caramel, cajeta

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  Lamb pasta

  Brian Davis serves up a wholesome one pot dish, packed with tender lamb shoulder, carrots, onions and sweet potato along with whole-wheat pasta

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  Quiche Lorraine

  Named after the Lorraine region of north-east France, Rachel Allen’s recipe for this classic quiche is delicious served with a green salad and tangy relish

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  Chicken noodle soup

  Aaron Craze makes his partner Nicci’s delicious low-fat alternative to a Chinese takeaway

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  Topside with garlic, chilli and anchovies

  Matt Tebbutt brings the best out of beef topside with a slow-cooked stew packed with Italian flavours