RECOMMENDATIONS

• 

  Blood oranges in pepper and rosemary syrup with lace biscuits

  Delicate oat biscuits make a perfect pairing to Sophie Grigson’s spicy oranges

• 

  Honey and soy roasted quail

  Jason Atherton makes a stylish quail dish with foie gras and spiced pear chutney

• 

  Kashgar kebabs with thick yogurt and a coriander and onion salad

  Fuchsia Dunlop cooks a dish from China’s Xinjiang province at the westernmost tip of the country is where East meets West and migrants from the province have taken Chinese Turkestan cuisine to the masses

• 

  Macaroni cheese

  Tuck into an upmarket macaroni cheese with Simon Rimmer's tasty recipe, flavoured with shallots and sun-blushed tomatoes

• 

  Lamb chops with clams, sherry and ham

  Matt Tebbutt combines surf and turf to stunning effect in this Spanish inspired dish

• 

  Chocolate mousse

  Light and fluffy, yet deeply chocolaty - a perfect fuss-free pudding from Eleanor Smallwood

• 

  Rooster Potato Goulash

  In this adventurous take on a Hungarian classic, Andrew Fairlie shows us how to make a satisfying meal-in-a-hurry

• 

  Cumberland sausages with colcannon mash and thyme gravy

  Irish colcannon is made up of mashed potatoes mixed with cabbage and onions - it makes a comforting accompaniment to chunky Cumberland sausages and onion thyme gravy

• 

  Scallops with fennel and peas

  Tom Lewis makes this attractive starter when fennel and peas are at their best in the garden, using the pretty pea shoots as a garnish

• 

  Lamb’s tongue with cabbage and carrot salad

  Matthew Fort presents an easy starter with a bit of a kick.