RECOMMENDATIONS

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  Anchoïade

  Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

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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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  Moroccan Lemon Chicken

  Matt Tebbutt’s slow-cooked chicken incorporates the mellow tanginess of preserved lemons, a common ingredient in Moroccan cooking

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  Chocolate chilli pork ribs with corn on the cob

  Dark chocolate is the secret flavour ingredient in Arthur Potts Dawson’s finger-licking pork ribs

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  Swiss carrot cake

  Kirsch and almonds flavour Sonja Watson's Swiss Carrot Cake

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  Ban khoai happy crepes

  Hugh Thomson’s Vietnamese crepes with a peanut dipping sauce make a filling snack at any time of the day

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  Chicken on foccacia with rocket

  Theo Randall presents a quick and simple way to cook chicken and Italian baby onions

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  Lemon and ginger posset

  Diana Henry’s smooth and creamy dessert gets an extra flavour punch when served with juicy poached loquat fruits

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  Carrot salad

  Thai flavours give Caroline Hire's vibrant salad a spicy kick that marries well with barbecued meats

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  Welsh rarebit with stout

  Another great ‘food for a fiver’ dish from Matt Tebbutt – an easy peasy snack that’s full of flavour