RECOMMENDATIONS

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  Prune and almond tarts

  Pure indulgence from James Martin - crisp, golden pastry cases filled with frangipane and juicy prunes

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  Sri Lankan pork curry with pandanus

  Sophie Grigson uses a roasted spice blend to give her black Sri Lankan curry its characteristic flavour

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  Hake with tapenade and caramelised pears

  The Hairy Bikers do a Moroccan fish dish with a delicious combination of sweet and sour accompaniments

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  Blueberry cheesecake

  For a rich and indulgent dessert try Simon Rimmer's creamy cheesecake, topped with marinated blueberries

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  Fruity pork with ginger

  This recipe from the Women’s Institute is a great cook-ahead dish - the fruit flavour combined with the spices is divine and it’s delish served with rice

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  Sichuanese dan dan noodles (dan dan mian)

  Authentic Chinese flavourings, including fragrant Sichuan pepper, combine to tasty effect in Fuchsia Dunlop's homely noodle dish

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  Vichy carrots

  Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap

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  Snails on chorizo mash with sherry jus

  Try Peter Gordon's scrumptious way of serving snails as a starter, or as part of a series of tapas dishes to serve, Spanish-style, with drinks

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  Apple and rhubarb crumble

  Tom Parker Bowles makes a traditional British pud for when you need a bit of home comfort

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  Baked camembert in a box

  A simply clever modern classic via the Tanner Brothers - an unctuous starter, lunch, or alternative cheese/dessert course