RECOMMENDATIONS

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  Plaice with samphire

  Nathan Outlaw puts the seaside on a plate with this delicious combination of seafood and sea vegetables

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  Spiced Gujarati potato balls (bateta wada)

  These fragrant, golden potato balls with a creamy yogurt dip from Bill Meswaniamake an ideal snack for when vegetarian friends are visiting

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  Rabbit wrapped in Parma ham

  Anthony Demetre and Jade Jones transform rabbit into a fine dining dish with a rich reduction sauce and seasonal vegetables

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  Swedish meatballs with mashed potato

  Warm-up the Scandinavian way with Stuart Gillies’ lightly spiced meatballs served with mounds of creamy, buttery mash

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  Windrush-style jamaican bread and butter pudding

  Wendy McGuire adds rum and spices to give a Jamaican flavour to Bread and Butter Pudding

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  Chicken tikka wrap

  Cyrus Todiwala’s recipe for wraps filled with aromatic chicken tikka and flavours of refreshing cucumber, tomatoes and a mango chutney is perfect for lunch

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  Roebuck with spring onion mash

  Aaron Craze shows how to quickly transform a tender cut of wild venison into an impressive dish with a simple fruity and zesty sauce

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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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  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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  Poached eggs with pomegranate molasses

  For breakfast with a difference, Allegra McEvedy cooks a simple traditional Lebanese egg dish called Beid bi debs el remenn