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RECOMMENDATIONS
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Prawn biryani
Keep a light touch when stirring together Anjum Anand’s biryani for a dramatic centre-piece
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Supersize Yorkshire puddings
Paul Clerehugh’s secret to super light and tall Yorkies is in using gelatine powder and letting the batter rest for 12 hours
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Aubergine, potato and chick pea balti
This richly spiced curry from The Vegetarian Society is a wonderful example of the Birmingham Balti
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Peppered fillet of beef with cognac
Crushed peppercorns, nutty butter and brandy evoke a typically French combination from Henry Harris
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Floating islands with rhubarb compote
Rachel Humphrey, head chef at Le Gavroche, makes a delicious dessert of crisp meringues floating on crème anglaise with a vivid sauce
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Fig crostata
A fruity tart with vanilla-flecked pastry that would be equally well received at a picnic or dinner party, from Giancarlo Caldesi
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Italian bubble and squeak
Arthur Potts-Dawson, London’s leading eco-friendly chef, cooks ribollita – an Italian take on bubble and squeak that literally means ‘reboiled’
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Rooster ‘Tattie’ Squeak with Grilled Sausages
Come home out of the cold and check out Andrew Fairlie’s tastefully simple dish - comfort cooking at its best
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Morston mussel velouté
Galton Blackiston serves mussels with a velvety stock sauce - one of the ‘mother’ sauces of French cuisine
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Herdwick lamb, damson and juniper pie
A traditional British recipe for a hearty lamb pie from Caroline Watson
