RECOMMENDATIONS

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  Mixed vegetables in a mustard and cumin sauce

  Black mustard, cumin and onion seeds give a kick to potatoes, cauliflower, carrots and tomatoes in Madhur Jaffrey's flavoursome vegetarian dish

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  Beer battered mackerel with pickled vegetables

  Jun Tanaka’s light and crisp spiced beer batter gives deep-fried mackerel a fantastic flavor and texture

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  Ultimate roast beef

  Matt Tebbutt’s classic recipe involves a juicy strip of sirloin marinated in thyme, garlic and pepper for a few days and served with a homemade horseradish cream

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  Pineapple with muscovado heaven

  For a dessert with impact, Prue Leith slices up then reassembles a pineapple, and serves it with glasses of treacly cream

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  Ox tongue salad

  Giorgio Locatelli uses a sharp salsa verde which cuts through the meaty richness of ox tongue

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  Konafa

  Nuts and dried fruit are combined to make this tooth-achingly delicious Arabic pastry from Fatima Muganzi

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  Tea barm brack

  Matthew Fort makes an old Irish teatime classic of rich fruit bread, traditionally made at Halloween with a ring and a coin baked into it. According to legend, whoever finds the coin will be rich and if you find the ring you'll marry within the year!

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  Potato mice

  These are guaranteed to leave your plate squeaky clean!

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  Artichoke, pea and lemon risotto

  James Martin garnishes this fresh spring risotto with sautéed lemon segments for added zing

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  Chicken caesar salad

  Paul Rankin turns a classic caesar salad into a main course with delicious herb-crusted chicken