RECOMMENDATIONS

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  Sausage, radicchio and barolo wine risotto

  Spicy Italian sausage, bitter-leafed radicchio and a robust Italian red wine make excellent partners in this substantial risotto from Diana Henry

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  Fricassee of pig's liver

  Matthew Fort makes a quintessentially English dish of liver with an ale and mustard sauce

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  Nasturtium salad with pickled cockles and bream

  Aiden Byrne's pretty and colourful floral salad can still pack a punch with its sharp seafood accompaniment

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  Tapenade

  Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Spicy chicken pasta

  Paul Merrett shows us how to bite back at the credit crunch with a favourite family supper that serves two for a fiver

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  Mussel topped coley parcels

  Seafish's moist coley steaks topped with mussels and infused with mouth-watering Mediterranean flavours are served in their paper parcels. Created for Seafood Week

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  Coconut and mustard prawns

  As well as an array of Indian flavours, Anjum Anand adds English mustard to her spicy prawns

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  Canteen steak and kidney pie

  Succulent beef and kidney under golden puff pastry make the Canteen Restaurant's traditional steak and kidney pie a real winner

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  Jerusalem artichoke and mushroom pithivier

  The combination of lentils, mushrooms, pastry and artichokes make this an ideal vegetarian dish for a hearty Sunday dinner