RECOMMENDATIONS

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  Beetroot and walnut dip

  Besides its amazing colour, this dip from Mario Batali has a wonderful combination of earthy ingredients. It's great with warm pitta bread - or simply eaten with a spoon

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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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  Pan-fried halibut with glazed carrots

  James Martin serves this meaty-textured delicately flavoured fish with delicious slightly sweet glazed carrots in this easy recipe

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  Pot roasted pheasant with buttered apples

  Celebrate great English ingredients in Tamasin Day-Lewis' recipe for pheasant pot-roasted in Somerset cider with buttery Cox's apples

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  Halibut with spring onion polenta

  Sophie Michell’s sophisticated fish supper combines halibut with crab and spring onion polenta and is served with a fennel and pea shoot salad

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  American pancakes with crispy bacon and maple syrup

  Whisking the egg whites separately to the yolks produces light and fluffy pancakes - perfect for this American-style maple and bacon pancake brunch dish

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  Lobster with garlic butter

  Nothing goes better with lobster than garlic butter, and lots of it.

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  Mandarin trifle

  Tana Ramsay enriches and updates this traditional pudding with fresh custard and crunchy nuts

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  Goan-style hot and sour pork

  Grind whole spices in a coffee-grinder or other spice grinder to make the vindaloo paste for Madhur Jaffrey's spicy pork dish

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  Sunday tea cake

  Paul Evans serves this sherry sweetened tray bake with a dusting of icing sugar and custard for a real Sunday treat