RECOMMENDATIONS

• 

  Tequila sunrise

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

• 

  Twice-cooked duck curry with sweet potatoes

  Ben O’Donoghue’s Thai-style curry is fragrant with a delicious combination of herbs, spices and coconut cream

• 

  Glazed pork chop with peppers

  Jun Tanaka serves French-trimmed pork chops cooked in a sticky honey-soy glaze with sweet and sour peppers and herb dressing

• 

  Fabada

  Mario Batali makes a Spanish favourite - a white bean and pork stew from the wild mountains of Asturias

• 

  Lamb cutlets with crispy garlic

  Stuart Gillies transforms a bulb of new season garlic into the perfect accompaniment for griddled lamb with mounds of buttery mash

• 

  Birria

  Thomasina Miers cooks a traditional Mexican celebration dish of spicy beef stew with ancho chillies, served with a zingy salsa

• 

  Paneer and creamy spinach curry

  Roopa Gulati's simple seasoning of fried garlic, ginger and chilli makes this dish particularly memorable - serve with a stack of hot, buttery breads

• 

  Pistou

  Alex Mackay's fresh basil puree, the Provencal version of the Italian pesto, makes the perfect sauce for a grilled lamb chop

• 

  Roasted chicken with herbs

  Theo Randall cooks a classic Italian dish, arrosto di pollo alle erbe, with chicken legs and aromatic fennel and thyme

• 

  Fillet of beef with wild mushrooms and truffle

  For a ‘no expense spared’ dish, try James Martin’s beef with creamy wild mushroom sauce