RECOMMENDATIONS

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  Espresso and chocolate ice cream sandwiches

  Manu Feildel makes lush chocolate meringues and fills them with espresso cream and two types of ice cream - pure decadence!

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  Thai stir-fried noodles with prawns

  Tiffany Goodall makes a simple, speedy supper inspired by her travels in Thailand using the nation’s favourite frozen seafood – prawns

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  Tomato and pepper gazpacho

  As vibrant and colourful as Spain herself, try this tangy, chilled gazpacho for a light lunch or refreshing starter

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  Bocca di lupo with fresh tomato sauce

  Aaron Craze whips up a variation of ravioli – the shape refers to ‘the mouth of the wolf’ –with a sauce that speaks of Italian summer

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  Asparagus with pancetta and poached egg

  Arthur Potts Dawson makes a deceptively simple but delicious dish with new season asparagus

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  Teisen lap cake

  Matt Tebbutt cooks up a Welsh speciality of warm sultana-studded cake with lavender honey-baked figs

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  Toffee apples

  Kids and adults alike will love Tana Ramsay's traditional Halloween apples coated in delectable sweet toffee

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  Sweet potato mash with merguez sausages

  Tana Ramsay adds sweetcorn and parmesan to this super food mash served with spicy sausages

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  Confit of artichokes with fried sweetbreads

  In Jacob Kenedy's recipe, the creamy textures of the artichokes are mimicked by the smooth veal sweetbreads for a rich and delicious starter

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  Individual banana tarte tatin with white chocolate custard

  Simon Rimmer makes an upside down tart with crisp golden pastry and sticky glazed bananas