RECOMMENDATIONS

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  Roast crispy pork

  Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat

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  Lamb chops with potato salad

  Simplicity is key with Simon Rimmer’s recipe of new potato and anchovy salad and grilled lamb

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  Tandoori roasted pistachio chicken

  Punjabi chef Manjit Gill cooks Murgh Pistadah, chicken cooked in the traditional tandoori style, but with a spiced pistachio marinade

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  Rabbit stew

  Andrew Naylor flavours this rustic casserole with beer, mustard, garlic and ginger with the addition of sultanas for a fruity twist

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  Herb crepes with smoked salmon, crème fraiche and cucumber

  Smoked salmon with crème fraiche and cucumber inside golden herb-speckled crepes, make a stylish starter from Claire Macdonald

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  Stir-fried ginger and chilli lamb

  A quick, simple and spicy wok-fried supper from Nancy Lam

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  Pork dumpling and salt-fish hotpot

  Jason Atherton cooks his favourite dish from Singapore - this traditional dish combines the flavours of prawns, pork, spring onions, aubergines and ginger and is always served in a clay pot

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  Scallops with capers and cime di rape

  Arthur Potts Dawson cooks cime di rape, a variety of turnip greens with a bitter flavour, with simple herbed scallops

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  Salt cod croquettes

  Creamy cod and mashed potatoes meet garlic, parsley and capers to make these fabulous golden fried croquettes from Ross Burden

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  Gingerbread skeletons

  Cook up some scary snacks with Rachel Slack's skeletal gingerbread people, cats and dogs