RECOMMENDATIONS

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  Nougatine

  Eric Lanlard makes this crunchy nutty sweet as a glamorous cake topper, snack or even edible gift!

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  Peach brioche trifle

  Serve up a French-inspired trifle with this peachy keen dessert from Bryn Williams

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  Fennel minestrone

  Arthur Potts Dawson makes the perfect winter warmer that's also a bargain at 87p a serving!

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  Spaghetti with fresh tomato and basil

  Simple fresh ingredients make Laura Santini’s easy spaghetti sauce an Italian classic

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  Veal holstein

  Crisp veal schnitzels served with fried eggs, anchovies and a caper-butter sauce, from Andrew Turner

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  Olive straws

  As a variation, you can replace the olives in Michel Roux’s party recipe with tinned anchovies - be sure to drain all the oil from the tin

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  Chilli and herb cajun cornbread

  Try Ainsley Harriot's version of an all-American classic - it tastes best warm out of the oven, but can be made up to one day in advance and stored in an airtight container

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  Pork chops with sage, honey and apricots

  Jamie Oliver’s pukka pork recipe uses honeyed apricots and sage to create a delicious accompaniment for his roast pork chops with crackling.

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  Sweet and sour fish for children

  Annabel Karmel's tasty fish dish and is good served on a bed of fluffy white rice - flake the fish and mix with the rice for small children

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  Twice-cooked duck curry with sweet potatoes

  Ben O’Donoghue’s Thai-style curry is fragrant with a delicious combination of herbs, spices and coconut cream