RECOMMENDATIONS

• 

  Vodka and vanilla blancmange with warm raspberries

  Raspberries add colour and flavour to James Martin's creamy, vanilla-flecked blancmange

• 

  Spiced meat kebabs

  Suneil Kher adds ginger, garlic and chilli to these spiced kebabs which he serves with a vibrant and tangy chutney

• 

  Duck with passion fruit, maple syrup and whisky

  Arthur Potts Dawson makes pan-fried duck with an exotic sweet and tangy sauce

• 

  Almond and orange florentines

  These simple little biscuits from Tamasin Day-Lewis add a touch of sophistication to cool desserts, especially ice creams

• 

  Butternut squash and mushrooms on toast

  Forgo the usual cheese on toast and try out Tana Ramsay's healthy, yet rich and delicious alternative

• 

  Home-made pot noodles

  It only takes a few minutes to make your own! It's fun to serve them in a cup, a bit like pot noodles, from Annabel Karmel

• 

  Chicken thighs with sorrel and shallots

  A simple dinner on the cheap by Matthew Fort involves just some tender chicken, white wine and crème fraiche

• 

  Spanish Rooster Potato Omelette

  A winsome brunch dish or satisfying lunch or supper meal, Andrew Fairlie makes a meal out of the ever-popular Spanish Omelette

• 

  Goulash with champ

  Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish

• 

  Stuffed Baked Rooster Potatoes

  Andrew Fairlie takes a few simple ingredients and teams them with delicious Rooster potatoes for a great warming snack