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

• 

  Tagliatelle with tomato and pesto

  Michael Caines’ tomato sauce is cooked for an hour to make a rich sauce to serve with tagliatelle – fresh pesto and mascarpone are also added

• 

  Baked camembert in a box

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

• 

  Mini spiced lamb burgers

  Kevin Dundon whips up a batch of moreish and aromatic lamb burgers that are perfect for snacking on

• 

  Middle Eastern falafel with fresh tomato sauce

  These falafels are great stuffed into pitta bread and smothered in fresh tomato sauce for a sure-to-please vegetarian dish

• 

  Roast haddock with potato salad

  Inject a bit of Italian sunshine into your potato salad with lemons and basil in Rachel Allen’s simple starter recipe

• 

  Aubergine funghetto

  Aaron Craze cooks a classic Tuscan dish of stewed aubergines with red onion, garlic, tomatoes and herbs served on bread, adding anchovies and capers for a twist

• 

  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

• 

  Bill's scrambled eggs

  Bill Granger stirs up a speedy treat of creamy scrambled eggs for a brilliant breakfast or anytime snack

• 

  Potato-coated lamb cutlets

  Cyrus Todiwalla serves Parsee-style lamb cutlets covered with spiced mashed potato, rolled in semolina, fried and served with an onion and tomato gravy