RECOMMENDATIONS

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  Bulgur pilaf with toasted almonds and dried fruit

  Fluff up your ideas with this light pilaf, full of succulent slivers of dried apricot and prunes and crunchy toasted nuts

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  Baby guinness chocolate puddings

  Clodagh McKenna makes chocolate mousse with a difference served in baby beer glasses

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  Veal sweetbread with sauerkraut

  Offal lovers will relish Matthew Fort’s delicious combination of flavours in this hearty dish

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  Traditional Scottish shortbread

  For a terrific treat to accompany a cuppa, Mary Berry bakes buttery golden shortbread the traditional Scottish way

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  Ultimate roast beef

  Matt Tebbutt’s classic recipe involves a juicy strip of sirloin marinated in thyme, garlic and pepper for a few days and served with a homemade horseradish cream

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  Coconut laksa with scallops and green tea noodles

  A fragrant fish broth packed with sweet and sour Malaysian flavours from Peter Gordon

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  Kasha salad

  Rose Prince’s healthy buckwheat salad is the perfect accompaniment to cold cooked chicken

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  Farro salad with tomatoes

  Theo Randall uses nutty, wholesome farro grains to form the basis of this quick and healthy salad - perfect for a simple supper, packed lunch or picnic

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  Goulash with champ

  Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish

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  Topside with garlic, chilli and anchovies

  Matt Tebbutt brings the best out of beef topside with a slow-cooked stew packed with Italian flavours