RECOMMENDATIONS

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  Salt-crusted lamb with sweetbreads

  Matt Tebbutt’s spring dish is served with the season’s best broad beans and baby leeks

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  Christmas plum pudding

  Tamasin Day-Lewis creates the perfect Christmas pud – dark, delicious, chock-full of fruit, and boozy to boot!

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  Chocolate dipped strawberries

  Succulent strawberries and smooth melted chocolate make a dynamite duo as a quick dessert in this lovely recipe from Fran Warde

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

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  Spiced chicken legs

  Galton Blackiston value-for-money marinade is made up of plenty of store-cupboard ingredients, including apple juice to keep the meat moist

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  Pomegranate, orange and mint salad

  Ainsley Harriot's salad makes a refreshing starter on a hot day - add a crumbling of Feta cheese for a more substantial meal

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  Paratha roti

  Gary Rhodes and Fazil Bacchus show the Indian influence on Trinidadian cooking with rich and flakey paratha bread to serve alongside curries

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  Celeriac and ginger fritters with pomegranate roast grapes

  Celeriac gets a sweet makeover in this exotic pudding from Peter Gordon

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  Flat bread pizza with smoked salmon

  Aaron Craze’s flatbread pizza with its topping of crème fraiche and smoked salmon makes an ideal light lunch or substantial snack.

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  Green chicken biryani

  Anjum Anand’s unusual biryani is from one of the south-western regions of India and is a spectacular dish that deserves to be better known