RECOMMENDATIONS

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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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  Strawberry jam mousse with shortbread

  Thomas Souter goes strawberries galore with a strawberry jam mousse, strawberry jam shortbread and poached whole strawberries

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

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  Beetroot ravioli

  Chad Sarno, of vegetarian and vegan restaurant Saf in London, serves a healthy pasta dish with cashew herb boursin, asparagus salad and balsamic figs

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  Paratha roti

  Gary Rhodes and Fazil Bacchus show the Indian influence on Trinidadian cooking with rich and flakey paratha bread to serve alongside curries

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  Sichuanese dan dan noodles (dan dan mian)

  Authentic Chinese flavourings, including fragrant Sichuan pepper, combine to tasty effect in Fuchsia Dunlop's homely noodle dish

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  Chilled melon soup with langoustines and basil

  James Martin's velvety smooth soup is served with tasty shellfish and topped with tangy basil-flavoured crème fraiche

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  Baked beans on toast

  The ultimate in fast home-cooked food. Turn a snack into a meal in just a few minutes with Roopa Gulati

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  Carrot and vegetable casserole

  Carrot, asparagus, radish, fennel and turnips are braised in fresh carrot juice in Tristan Welch’s healthy vegetable casserole

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  Marrow champ

  Marrow adds an interesting twist to Gary Rhodes' take on this Irish classic