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RECOMMENDATIONS
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Victoria sponge cake
Feather light sponge and a fabulous filling mean Paul Hollywood's easy to make, classic cake is sure to become a favourite
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Crab peri peri
Goa's top chef Ananda Solomon cooks fresh crab and tomatoes with a piquant chilli sauce flecked with cumin and mustard seeds
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Lemon tart
Lemon tart was the first thing Arthur Potts Dawson learned from the Roux brothers and he has been adapting the recipe ever since – this is a mixture of the Roux brothers and his River Cafe version.
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Baked beans balti
It's time to give baked beans a makeover with Manju Mahli's simple Indian flourish
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Potted flookburgh shrimps with blade mace butter
Nigel Haworth shares his recipe for this Cumbrian specialty that’s guaranteed to please the tastebuds
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Ravioli with asparagus
Aaron Craze cracks an egg into the centre of fresh ravioli to make an impressive pasta dish
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Gratin of Brussels sprouts with lardons, cream and almonds
Sophie Grigson turns sprouts into gorgeous starlets in this luxurious dish from her book 'Vegetables'
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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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Pork loin with anise squash and fried celeriac tops
Spiced squash and crisp battered celeriac tops make beautiful complements to Lawrence Keogh’s simple pork loin chops
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Chocolate and raspberry tart with fennel oil
James Martin's exquisite chocolate tart is topped with luscious raspberries and served with a delectable sweet fennel and mint oil
