RECOMMENDATIONS

• 

  Navarin of Kentish lamb with orange and buttered new potatoes

  Richard Phillips slow-cooks lamb necks with vegetables and dried orange peel for a rich and unctuous dish

• 

  Rooster Potato Goulash

  In this adventurous take on a Hungarian classic, Andrew Fairlie shows us how to make a satisfying meal-in-a-hurry

• 

  Traditional bread sauce

  For a delicious bread sauce, try Brian Tunrner's luxurious version, flavoured with fresh herbs and spices

• 

  Sweet and sour pork with water chestnuts

  Tender pork and crunchy water chestnuts are brought together in a sweet and sour sauce in this recipe harking from Beijing’s Imperial era. Recipe by Gary Rhodes

• 

  Patatas bravas

  For a tasty first course try Alan Coxon's colourful version of a classic Spanish tapas dish, flavoured here with basil

• 

  Honey and parsnip scones

  An unusual combination creates a sweet scone, perfectly complemented with honey cream

• 

  Leg of lamb with Indian flavours

  Bill Granger serves his spices roast lamb with golden potatoes, a peppery radish and spinach salad, and homemade tomato chutney

• 

  Iced fruit tea frappacino

  For a refreshingly fruity tea infusion, try this simple recipe from Braun - it's perfect for breakfast

• 

  Polenta-crusted hake with pea custard

  If you tire of traditional breadcrumbed fish, try Simon Rimmer’s crisp polenta creation

• 

  Green-spiced pheasant with kedgeree

  Viveh Singh urges you to try pheasant in this aromatic dish.