RECOMMENDATIONS

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  Crispy pig’s trotters

  Matt Tebbutt’s recipe takes a little time, but the result is sublime and well worth the effort

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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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  Mediterranean vegetables with tahini dressing

  Diana Henry's colourful platter of vegetables with a spicy kick are perfect for an informal dinner party

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  Jellied bacon and parsley with potato salad

  Matt Tebbutt plays with texture in this sensational starter of savoury bacon and creamy Jersey Royal potatoes

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  Turkey stir-fry

  The Women’s Institute gives a great recipe for using up left-over roast turkey at Christmas time; for a successful stir-fry, prepare all the ingredients before you start cooking

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  Grouse with lentils and garlic puree

  The rich gamey flavour of grouse pairs perfectly with a creamy garlic puree in this sophisticated recipe from Giorgio Locatelli

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  Sun-dried tomato herring rolls

  In this recipe from Seafish rich tasting herring fillets are filled with a delicious stuffing and serves them on a bed of herbed couscous. Created for Seafood Week

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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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  Filipino fish

  Allegra Mcevedy uses traditional coconut vinegar for this aromatic fish dish – an inspiration from the Phillipines

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  Steamed wild bass with mussel tartare

  Speckled with gherkins, capers and lightly steamed mussels, Stephen Harris’ fish dish looks delicate, but is packed with robust flavours