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RECOMMENDATIONS
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Mango lassi
A cool and refreshing yoghurt smoothie with an evocative hint of cardamom from Roopa Gulati
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Rosemary chicken with herby lentils
Arthur Potts Dawson cooks a whole boned chicken on the griddle for tender meat with a slightly smoky flavour
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Jam and custard doughnuts
Paul Merrett makes deliciously light doughnuts combining the traditional flavours of jam and custard
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Cinder toffee
Christine Grimshaw shares her favourite recipe for glossy toffee - perfect for passing around at Halloween and Bonfire Night parties
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Roasted sea-bream, imam bayaldi and parsley dressing
Jason Atherton serves pan-fried fish with the traditional Turkish dip which according to legend, caused an imam to faint!
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Pork belly hot pot
Pork belly is a cheap but delicious cut of meat, and Jun Tanaka makes the best of its fatty texture in a meltingly good soy-based hot pot
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Risotto alle fragile con scaglie di grana
Gennaro Contaldo cooks a ‘70s Italian risotto dish with an unusual twist of summer strawberries
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Smoked eel with pineapple and basil jelly
Complex yet complementary flavours distinguish Jason Atherton's sophisticated dish from world-renowned restaurant El Bulli
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Lamb shank with apricots and almonds
Jun Tanaka makes a Moroccan inspired dish served with a delicious spicy apple and sultana couscous salad
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Roast lamb with shallot purée
Ask your butcher for this fantastic cut of lamb and make the most of it with Galton Blackiston’s creamy roasted shallot purée
