RECOMMENDATIONS

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  Steak sandwich with horseradish mustard hollandaise

  Gary Rhodes makes the ultimate steak sandwiches with tender fillet, peppery rocket and a horseradish sauce

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  Langoustine risotto with courgette flowers

  James Martin's creamy risotto incorporates delicately flavoured langoustines and is served with a crisp batter-coated courgette flower

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  Chicken in a coriander sauce

  For a flavoursome way to pep up some chicken, try Madhur Jaffrey’s delicious recipe

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  Jam and custard doughnuts

  Paul Merrett makes deliciously light doughnuts combining the traditional flavours of jam and custard

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  Peppered lamb steak with creamed leeks

  Gary Rhodes' lamb has a sweet redcurrant jelly glaze and is served with butter and cream-enriched leeks

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  Chocolate simnel cake

  Matt Tebbutt’s chocolate simnel cake is made with two types of marzipan sandwiched between sponge and topped with chocolate truffles and glazed almonds

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  Reef and beef

  Gary Mehigan serves marinated prawns and steak on top of sourdough toast with aioli (garlicky mayo) thickened with potato

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  Spinach vichyssoise

  Allegra McEvedy adds puréed spinach to this classic French leek soup and serves it with a lemon and ricotta-topped crostini

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  Oreo cookie cheesecake

  Ravinder Bhogal makes an exceedingly naughty cookie cheesecake, best served in bed!

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  Ale-glazed pork chop

  Tony Hadley and Aneke Spacie’s pork chops are smothered in a richly flavoured ale and apple juice glaze, accompanied by sweet caramelised apples