RECOMMENDATIONS

• 

  Chicken with chilli, tahini and walnut sauce

  Sam Clark serves tender marinated chicken breast with a hot, earthy sauce and spiced cauliflower

• 

  Coriander prawns and longjing tea

  Ching-He Huang serves her herb-rich prawn dish with a smattering of crisp tea leaves – a taste sensation from the East

• 

  Breast of lamb st ménéhoulde

  Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat

• 

  Mackerel teriyaki

  Traditionally salmon goes well with teriyaki flavours, but try mackerel in this delicious, barbecued fish dish.

• 

  Ayam percik (chicken with coconut and pineapple)

  Chef Wan makes a Malaysian curry where the chicken is first simmered in an aromatic gravy, then finished on a griddle pan for a smoky edge

• 

  Rib of beef with salad

  Gary Rhodes' herby butter-smeared beef steaks are divine with a simple salad

• 

  Salmon and vegetables en papillote

  Tana Ramsay’s method of cooking fish is so easy and the children love it, especially when they have their own little fish parcels. The steaming process traps all the goodness and flavour of the fish – what could be better?

• 

  Oat bars

  Why buy oat bars when they're easy and fun to make with your kids!

• 

  Winter Warmer

  This throat soothing, nose-unblocking, cheek ‘rosy-ing’ cocktail is a fantastic tonic against the cold weather. With hints of cinnamon, aniseed and a kick of ginger, this hot, spicy and yet smooth drink, enlivens the senses and warms the body.

• 

  Devilled kidneys on toast

  Cayenne pepper, mustard powder, Tabasco and Worcestershire sauce give Tom Parker Bowles’ kidneys their devilled flavour