RECOMMENDATIONS

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  Roasted chicken breast with courgette stuffing

  For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of plain flour into the cooking juices and add 120ml of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve

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  Fricassée of chicken legs with Lyonnaise potatoes

  Anthony Demetre cooks the potatoes in their jackets for his Lyonnaise potatoes to help prevent them from disintegrating when they are fried later

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  Roast gurnard with coriander mash

  Richard Corrigan roasts a whole fish in a lovely rich, reddish-orange bisque-like sauce and serves it with a light carrot, parsnip and coriander mash.

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  Sweetcorn pancakes with lemon garlic chicken

  Paul Merrett has the perfect dish for the weekend: succulent chicken with sweet golden pancakes and a feta salad

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  Smoked mackerel salad

  James Nathan’s salad is served with parsley pesto and crisp croutons

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  Rolled roast pork with butternut squash

  Sarah Thatcher cooks up a pork roast with all the trimmings

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  Lamb and apricot curry

  A spiced lamb stew, Jardaloo ma Gosht, with apricots and crisp potatoes from Parsee cook Farzana Contractor

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  Corned beef hash with poached eggs, cornbread and salsa

  Satisfy even the biggest appetite with this spicy soul food classic from Charita Jones

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  Broth of lamb sweetbreads with peas, mint and lettuce

  Combining the richness of sweetbreads with the simplicity of a fresh herb broth, Garrey Dawson’s recipe is a treat for those who love offal

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  English apple and walnut strudel

  The word for strudel literally means 'whirlpool' in German representing the layers of thin dough swirled around the spiced fruit filling. Try Jun Tanaka's British take on the dish