RECOMMENDATIONS

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  Nasi goreng with mackerel

  Jason Atherton makes his variation of the traditional Indonesian meal by adding prawns and mackerel for a delicious combination of textures and flavours

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  Cod and prawn fishcakes with tartare sauce

  Diana Henry creates quick and simple fishcakes, sprucing up a jar of mayonnaise to go on the side

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  Chocolate, rosemary and white wine creams

  Sophie Grigson’s little chocolate pots make an elegantly simple dessert for a summer meal

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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  Roast chicken with bacon and Marmite

  Flossie Squires uses a British favourite to give her oven-cooked bird a savoury and beautifully-brown skin

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  Chocolate moelleux

  These gooey melting middle desserts from Jason Atherton cost less than 70p per serving and live up to the description moelleux: soft, tender, moist and sweet

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  Salmon with sweet pickled beetroot and celeriac purée

  A smooth celeriac mash with crunchy pickled beetroot add great texture to this salmon dish by Tristan Mason

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  Sweet soy and spring onion chicken

  A nutty vegetable stir-fry ready in 15 minutes, from Amoy's Chef Yang

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  Pecan and banana bran muffins

  Muffins, made just a little bit healthier, try Tana Ramsay's nutty breakfast bite with crunchy bran flakes

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  Pockmarked grandmother’s beancurd (mapo tofu)

  Gary Rhodes cooks a famous Sichuan dish of silky tofu with, known convivially as 'pockmarked grandmother's beancurd'