RECOMMENDATIONS

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  Braised duck with peas

  Brian Turner cooks up a hearty meal of slow-cooked duck with a rich bacon and pea sauce

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  Theo’s ultimate pizza

  Italian cooking expert Theo Randall cooks up his version of the ultimate pizza.

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  Space dust margarita

  Stefan Gates finds a new, grown-up way to enjoy the mouth-tingling confection that he loved as a child

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Shepherd's pie with leeks, goat's cheese and parsley

  Paul Bloxham chooses light, fresh Welsh goat's cheese and meltingly soft leeks for this tasty flag-waving rendition of the family favourite

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  Egg noodles with ginger prawns

  Aaron Craze’s super speedy stir fry with crunchy cashews and ginger and garlic prawns makes an ideal last minute meal

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  Black bean beef

  Chef Yang from Amoy uses black bean sauce and fresh green beans in his Chinese beef stir-fry

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  Curried goat or mutton

  Eddie Campbell shows John Torode how to bring the sunshine taste of the Caribbean to a traditional curry

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  Lemon posset

  Using just three ingredients, James Martin's lemon posset couldn't be easier

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  Jerk chicken rice paper rolls with mango sauce

  Jerk chicken makes a succulent filling for rice paper rolls from Gary Rhodes and Martin Maginley