RECOMMENDATIONS

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  Crema Catalana (Catalan cream)

  Matt Tebbutt infuses cream with lemon peel and cinnamon to make this classic Catalan dessert of set custard with a caramelised sugar topping

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  Onion and cheese tart

  Nigel Slater makes a large, thin onion tart - perfect for entertaining lots of people

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  Blood oranges in pepper and rosemary syrup with lace biscuits

  Delicate oat biscuits make a perfect pairing to Sophie Grigson’s spicy oranges

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  Gooseberry and green peppercorn chutney with mackerel

  The tartness of the flavoursome chutney cuts through the richness of the fish in James Martin's easy recipe

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  Vietnamese tamarind beef with peanuts

  Tom Kime cooks trai me thit bo, a classic Vietnamese dish that offers an extraordinary burst of flavour and textures

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  Blackened monkfish with cucumber salad

  Served with a spicy bean and rice dish, Charita Jones’ traditional Cajun method is a delicious way to cook fish

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  Ranch-style eggs (Huevos rancheros)

  This is the best-known breakfast egg dish in Mexico. Rick Stein still likes to cook this on a long Sunday morning after a particularly lively Saturday night.

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  Pan-fried grey mullet with stir-fried vegetables

  Michael Caines creates a light, healthy meal that feeds two for less than a fiver!

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  The Sidecar

  Gennaro Contaldo’s traditional recipe for a Sidecar cocktail packs a citrus punch, with fresh oranges and lemon to pep up the Cointreau

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  Roast rib of beef with yorkshire pudding

  For a traditional Sunday lunch, what could be better than Frank Bordoni's rib of beef with Yorkshire pudding