RECOMMENDATIONS

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  Loin of lamb with black pudding and creamy leeks

  Fromage frais leeks and a simple butter sauce add the finishing touches to James Martin’s mustard-crusted lamb

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  Lime and coconut steamed fish

  Parsee cook Farzana Contractor makes Patrani Machi, steamed fillets of fish with a spicy green lime and coconut marinade

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  Strawberry and honey mascarpone tart

  A delectably rich and creamy strawberry and orange tart with a sweet honey glaze, from Rachel Allen

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  Smoked trout and peas with pappardelle

  Try Ben Ebbrell’s simple creamy fish sauce on wide strips of fresh pasta – perfetto

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  Kiddley broth

  A hearty vegetable and bacon soup that Stuart Hutchings cooks to warm him up in winter

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  Smoked eel with beetroot

  Eel, a fairly rich fish, goes perfectly with the tanginess of beetroot in Arthur Potts Dawson’s recipe

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  Steak with chimichurri salsa

  Rachel Allen’s Colombian-inspired steak supper combines citrus flavours of orange, lemon and lime with an exotic avocado and watercress salad

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  Chicken with chilli, tahini and walnut sauce

  Sam Clark serves tender marinated chicken breast with a hot, earthy sauce and spiced cauliflower

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  Sea bream with sauce vierge

  Daniel Galmiche prepares baked fish fillets, served on a bed of mash with a fresh and simple herb and tomato sauce

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  Arancini with salt and pepper tomato sauce

  This classic Italian snack of risotto balls is a great way to use up any leftovers and served as part of an antipasti platter, says Paul Bloxham