RECOMMENDATIONS

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  Chocolate and vanilla semifreddo

  Angela Hartnett creates a truly indulgent layered ice cream cake, lightly flavoured with amaretto liqueur

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  Chicken curry

  Keen home cook Paddy Roberts pitches his chicken curry against top chef Tom Green

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  Norwegian almond cream (mandel pudding)

  Jules Evans serves up this traditional almond flavoured Norwegian pudding with a luscious blueberry compote

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  Beetroot with onions

  Carmine-coloured and speckled with cumin seeds, Madhur Jaffrey's side dish makes a vibrant addition to any Indian banquet - perfect as a foil for a hot curry

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  Barbecue ribs

  Charita Jones’ ribs are hot, smoky and meltingly tender

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  Lemon tart

  Lemon tart was the first thing Arthur Potts Dawson learned from the Roux brothers and he has been adapting the recipe ever since – this is a mixture of the Roux brothers and his River Cafe version.

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  Fillet steak with beetroot rosti

  Swiss rosti is traditionally made with grated potato. Rohan Gordon’s colourful version includes freshly grated beetroot - perfect for accompanying pan-fried steak

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  Scallops with pea puree and smoked bacon veloute

  A salty bacon cream sauce is the perfect complement to fresh scallops in this classic dish from Michael Caines

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  Neck fillet of lamb with mozzarella and tapanade

  The neck fillet of lamb is an inexpensive cut and full of flavour, especially with these Mediterranean flavours.

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  Brandy snaps

  Toffee-coloured biscuits laced with spice and a billowing cream centre from Eleanor Smallwood