RECOMMENDATIONS

• 

  Dongpo pork with bamboo shoots

  Gary Rhodes' recipe for a classic Hangzhou favourite, named after the great poet Su Dongbo, results in a dish that is a celebration of texture and flavour

• 

  Duck with caramelised rhubarb and braised beetroot

  Paul Heathcote cooks a stunningly colourful game dish that’s as much a treat for the eyes as for the stomach

• 

  Warm beetroot, pomegranate and feta salad

  Sophie Grigson whips up a flavoursome salad that’s as much a treat for the eyes as the stomach

• 

  Warm pear, cinnamon and almond zabaglione

  Paul Merrett uses pears in this traditional Italian dessert of lightly whipped custard flavoured with Amaretto.

• 

  Fish and chips

  Double cooked chips are the secret to this British favourite from Roopa Gulati

• 

  Artichoke and salsify salad

  Elegant and elaborate, Tom Aikens' salad of artichoke, potato and salsify is served with a decadent truffle vinaigrette

• 

  Grilled lamb and halloumi souvlaki

  Silvana Franco slathers fresh mint pesto over skewers of lamb, halloumi and peppers in this summery dish

• 

  Roast rack of lamb with crushed potatoes and caramelised garlic

  Slowly caramelised garlic adds a gentle flavour to Rick Stein's classic French roast rack of lamb

• 

  Smoked eel with beetroot

  Eel, a fairly rich fish, goes perfectly with the tanginess of beetroot in Arthur Potts Dawson’s recipe

• 

  Double cheese smoked haddock

  Gary Rhodes serves cheddar and Gruyère melted over poached smoked haddock with buttered spinach