RECOMMENDATIONS

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  Classic carbonnade

  Tom Parker Bowles' recipe for this famous Belgian casserole of beef cooked in a rich, dark beer sauce is ideal for both family and entertaining

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  Warm tomato tart with rocket salad

  Paul Merrett takes his inspiration from his allotment - anything from beefsteak to gardeners’ delight tomatoes would work in this simple tart

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  Pot-au-feu

  French for “pot on the fire”, this is a classic French dish usually made with meat and vegetables. James Martin makes a creamy seafood version

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  Chicken satay

  Everybody's takeaway favourite, chicken satay is incredibly easy to make at home.

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Steamed salmon with black beans

  Salmon is not a Chinese fish although it is growing in popularity in cosmopolitan Hong Kong and Canton. Ken Hom shows you how east meets west

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  Spaghetti with cockles

  Tom Aikens’ simple seafood pasta would make an elegant dinner party dish

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  Real banana custard

  Silvana Franco serves up nursery food at it’s finest with this simple pudding that can be devoured hot or cold

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  Chocolate orange cake

  You'll never guess what's inside this deliciously moist and rich-tasting chocolate cake, but here's a tip: it's very good for you

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  Mackerel fillets with a celeriac and anchovy salad

  Chris Coubrough’s dinner party dish is a wonderful combination of fresh flavours and textures