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Fred of Odiham
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RECOMMENDATIONS
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Hot raspberry soufflé
Think you can’t cook a soufflé? Galton Blackiston de-mystifies this fabulous dessert
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Raspberries with chocolate mousse and sponge finger biscuits
Lavish your loved one this February 14 with this fabulous chocolate recipe from Harrods.
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Chanukah courgette latkes
The Vegetarian Society adds a cream cheese and beetroot topping to pan-fried latkes
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Mum's steak and kidney pie
Frank Bordoni prepares traditional steak and kidney pie using his mum's tried and trusted recipe
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Roasted guinea fowl with wild mushrooms and spinach
Gary Rhodes evokes woodland flavours with his guinea fowl served on a bed on spinach and rich mushroom sauce
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Fillet steak with whisky cream
Sue Parker-Roberts uses soya cream to enrich her mustard, whisky and red wine sauce
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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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Goulash
Stephen Midgley from Grado restaurant in Manchester prepares meltingly-tender goulash
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Sun-dried tomato herring rolls
In this recipe from Seafish rich tasting herring fillets are filled with a delicious stuffing and serves them on a bed of herbed couscous. Created for Seafood Week
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White onion soup with scallops and chorizo
A creamy white soup with a shocking orange drizzle of chorizo oil, from Paul Merrett
