RECOMMENDATIONS

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  Scallop and bacon salad

  Brian Turner updates the traditional British combination of seafood and bacon by presenting them in a fresh and tasty salad

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  Risotto cakes with courgettes

  Stephen Terry serves courgette risotto cakes with crisp courgette fries and a sprinkling of caerphilly cheese

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  Dressed crab with egg salad

  Elegant and simple, Michael Caines’ crab dish makes a great starter or light lunch dish

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  Alnwick stew

  Emma Sturgess' tasty layered winter dish from north Northumberland is particularly good served with crusty bread to mop up the delicious juices

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  Thai green prawn curry

  Amoy's Chef Yang shares the cheat’s way to add fragrant Thai flavours to stir-fried vegetables and prawns

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  Chocolate cornflake cakes

  Too good to leave to the kids, Nigel Slater's cornflake cakes are a real treat

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  Fruit loaf bread and butter pudding

  Galton Blackiston makes an even fruitier version of a comforting British classic

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  French onion soup

  Supposedly invented by King Louis XV of France when he only had onions, butter and champagne in his hunting lodge, Matt Tebbutt’s favourite soup is delicious - even without the champagne!

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Rosemary gnocchi with quails’ eggs

  An impressive main course of rosemary-flecked potato dumplings with tarragon hollandaise and quails’ eggs from Michael Caines