RECOMMENDATIONS

• 

  Kashmiri chicken

  Anjum Anand’s easy peasy curry is made with a tomato-based masala flavoured with whole spices – serve it simply with boiled rice

• 

  Fillet steak with whisky cream

  Sue Parker-Roberts uses soya cream to enrich her mustard, whisky and red wine sauce

• 

  Kozhi Melagu Veruval

  Atul Kochhar’s fried chicken dish is spicy with pepper and other Indian ingredients but is not chilli-hot

• 

  Wild mushroom risotto

  This risotto from Rick Stein is good made with mixed wild mushrooms or even chestnut mushrooms, sometimes known as portobello mushrooms

• 

  Spiced Gujarati potato balls (bateta wada)

  These fragrant, golden potato balls with a creamy yogurt dip from Bill Meswaniamake an ideal snack for when vegetarian friends are visiting

• 

  Orange chicken bake

  A citrus tang adds a tasty surprise to the traditional chicken bake, in this recipe by Tana Ramsay

• 

  Beef steaks with chop house butter

  Mark Hix cooks up a simple beef dish that’s perfect with a creamy butter flavoured with herbs, relish and mustard

• 

  Lobster thermidor

  Matt Tebbutt’s classic French dish of lobster slathered in béchamel sauce and topped with bubbling gruyère is perfect with skinny fries and a green salad

• 

  Halibut with spring onion polenta

  Sophie Michell’s sophisticated fish supper combines halibut with crab and spring onion polenta and is served with a fennel and pea shoot salad

• 

  Espresso and chocolate ice cream sandwiches

  Manu Feildel makes lush chocolate meringues and fills them with espresso cream and two types of ice cream - pure decadence!