RECOMMENDATIONS

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  Pastel de nata (custard tarts)

  Recreate this Portuguese deli treat with Lia Baiao and John Torode’s simple recipe, made with puff pastry

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  Tequila sunrise

  Grenadine syrup creates the classic sunrise in this tequila based cocktail from Simon Rimmer

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  Goan-style roast pork (asado de porco)

  Cyrus Todiwala makes spicy roast pork with a potato and tomato accompaniment

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  Hand-made bangers with mustard mash explosion

  Try your hand at making Simone Lester's bangers - herby pork and sage or spicy chorizo. Served with magnificent mustard mash

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  Peppered venison with wild mushrooms and black pudding spätzle

  For a stylish game dish, try Anton Edelmann's tender venison and traditional German pasta served with a Brussels sprout purée

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  Potted sprats

  Mark Houghman’s recipe makes for a simple quick starter or light lunch – if you can’t get sprats, whitebait works well, too

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  Chargrilled chicken with courgettes

  A colourful dish with yellow and green courgettes, fresh herbs and chilli makes Arthur Potts Dawson’s dish a firm summer staple

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  Pot-au-feu

  French for “pot on the fire”, this is a classic French dish usually made with meat and vegetables. James Martin makes a creamy seafood version

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  Baked fruits with brillat-savarin mousse

  Honey-roasted plums nestle among dark fruits and whipped cream cheese in Jun Tanaka's autumnal dessert

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  Baked rice pudding with poached rhubarb

  Michael Caines shares a warming, and quintessentially English, dessert from his childhood