RECOMMENDATIONS

• 

  Crispy duck confit

  Paul Rankin, from top Belfast eatery Cayenne, shares his recipe for an Asian-inspired crispy duck

• 

  Cumberland sausage toad in the hole

  The addition of field mushrooms and tomatoes to Austen Davies' toad in the hole makes this dish a meal in itself

• 

  Spaghetti with cockles

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

• 

  Creamy seafood tagliatelle

  For a fast family supper, you can prepare Aleasha Williams’s easy seafood sauce while the pasta is cooking

• 

  Scouse stew

  Welshman Bryn Williams shares his recipe for a Liverpool classic of lamb stew with vegetables, potatoes and swedes

• 

  Apple turnovers

  Enjoy a sweet dessert without guilt, and try Anthony Stewart's apple turnovers

• 

  Spanish-style meatballs with chanterelles

  Benjamin Tish, executive chef at Salt Yard Restaurant in London, cooks a Spanish favourite

• 

  Pea and ham soup

  Enjoy a hearty, substantial supper with James Martin's pea and ham soup flavoured with fennel and fresh herbs

• 

  Grilled Cornish anchovy with crab dressing

  Tom Pemberton’s dish of fresh anchovies and broccoli in a piquant dressing makes a wonderful lunch or light supper

• 

  White asparagus with ham hock and egg dressing

  Dress up new season asparagus with this luxurious ham and egg dish from Bryn Williams