RECOMMENDATIONS

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  Leek cannelloni with lemon thyme and provolone piccante

  Luxurious yet inexpensive, Rick Stein's baked pasta dish showcases the buttery flavour and melting tenderness of gently stewed leeks

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  Chicken chasseur

  Lawrence Keogh makes a delicious chicken chasseur - and you can turn the leftovers into a chicken and mushroom frittata

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  Nettle ravioli

  Handled correctly, the humble nettle can make a dramatic and delicious change from the norm suggests Theo Randall

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  Rice and peas

  Junior Francis shows Gary Rhodes how to make this traditional Caribbean dish, which is the perfect accompaniment to high spiced meat or poultry dishes. It should really be called rice and beans though, since there is not a pea in sight.

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  Cornish smoked mackerel with salsify

  Homemade pickled ginger peps up Arthur Potts Dawson's simple fish dish

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  Rabbit and olive casserole

  Simon Rimmer cooks a thrifty Italian-inspired dish of wild rabbit slow-cooked in sherry with garlic, herbs and green beans.

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  Fish and thick-cut chips with tartare sauce and mushy peas

  Tom Aikens from Tom’s Place shows you how to cook the quintessential fish and chips with traditional accompaniments

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  Shanghai dumplings

  Add these delicious pork dumplings from Dorian Chan to a dim sum dinner

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  Rainbow chard gratin

  Dark green chard leaves and ruby red stalks are contained in a pastry case for Matthew Fort’s cross between a gratin and a tart

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  Warm beef salad with horseradish mayonnaise and fried onions

  Darina Allen creates a flavoursome starter with tender Irish beef fillet served with a fiery horseradish and crunchy onions