RECOMMENDATIONS

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  Scallops, shrimps and white wine

  James Martin serves scallops in a brown shrimp butter with wilted chard

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  Pork adobo

  Jason Atherton's tempting dish of slow-cooked pork with soy, garlic and ginger is on the hob in a matter of minutes

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  Garlic crostini with goats' cheese and red onion marmalade

  Salty cheese and sweet red onions make Gee Charman's party morsels very moreish

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  Warm beef salad with horseradish mayonnaise and fried onions

  Darina Allen creates a flavoursome starter with tender Irish beef fillet served with a fiery horseradish and crunchy onions

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  Black bream with lemon grass and coconut

  Stuart Gillies serves a wonderfully light fish dish with fragrant lemon grass, paired with a potato salad and charred onion dressing

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  Shepherd's pie with leeks, goat's cheese and parsley

  Paul Bloxham chooses light, fresh Welsh goat's cheese and meltingly soft leeks for this tasty flag-waving rendition of the family favourite

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  Monkfish, razor clam and chorizo parcel

  Jun Tanaka’s seafood fest is easy to prepare and a delight to eat

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  Lamb korma

  A classic korma of melting lamb on the bone, Qorma Bahadur Shahi, from Muglai cook Salma Husain

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  Breast of lamb st ménéhoulde

  Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat

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  Moules marinière

  Trish Deseine proves that mussels can be the ultimate fast food. Served with chips or crusty bread for dunking in the garlic and wine sauce, they’re a meal in themselves