RECOMMENDATIONS

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  Pan-fried squid with chilli and parsley oil

  Rachel Allen’s delicious chilli and parsley oil is the perfect accompaniment for crispy fried squid with rocket.

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  Duck with parsnips, pomegranate and vin santo sauce

  Aaron Craze serves succulent Gressingham duck in a sweet-savoury sauce with honey-roasted roots

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  Olive straws

  As a variation, you can replace the olives in Michel Roux’s party recipe with tinned anchovies - be sure to drain all the oil from the tin

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  Dover sole cooked in butter with parsley and lemon

  Mitch and Matt keep it simple with the holy trinity of flavours in this delicious fish recipe – butter, lemon and parsley

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  Fideos

  A Mexican dish of baked pasta with chillies, tomatoes and herbs from Thomasina Miers

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  Goulash with champ

  Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish

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  Cheesecake

  For a gloriously indulgent treat try Paul Young's classic cheesecake recipe, simple but delicious . . .

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  Lasagne 1970s style

  Alastair Hendy cooks a rich, meaty version of this popular dish, and has plenty of tips for preparing it
  From Home Cook

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  Minnan spring roll

  Gary Rhodes makes a soft pancake spring roll filled with pork and seafood, typical of the Fujian region of China

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  Tuna loin on a bed of noodles

  A fusion dish of marinated tuna with a creamy mushroom and red pepper sauce from Yolanda Guns