RECOMMENDATIONS

• 

  Pan-fried pollack with Jerusalem artichokes

  Matt Tebbutt cooks a sustainable fish dish with sautéed Jerusalem artichokes and an egg vinaigrette.

• 

  Pepperless ratatouille

  For a tasty mid-week supper, nothing could be easier than Sophie Grigson’s vegetarian stew, which also makes a great accompaniment to a meat dish

• 

  Spicy vegetable stew with coconut milk

  Nutritious and delicious, Rachel Allen's spicy stew makes a perfect partner to fresh coriander rice and a fragrant cucumber and tomato raita

• 

  Cheese straws

  Michel Roux’s grown-up cheese straws can be made with emmenthal, parmesan or any other hard cheese and are flavoured with sweet paprika and cayenne pepper

• 

  Spiadini of scallop with salsa rocco picante

  Arthur Potts Dawson prepares an Italian classic of scallop skewers paired with smoked pancetta and a spicy salsa dip

• 

  Roast rib of beef with yorkshire pudding

  For a traditional Sunday lunch, what could be better than Frank Bordoni's rib of beef with Yorkshire pudding

• 

  Beef steaks with chop house butter

  Mark Hix cooks up a simple beef dish that’s perfect with a creamy butter flavoured with herbs, relish and mustard

• 

  Cheeky stuffed chops with cinnamon apples

  Aaron Craze cooks up some cheeky pork chops, stuffed with spinach and ricotta, and served with seasonal apples

• 

  The perfect curry paste

  Everyone has their version of a curry paste, and Aaron Craze’s includes tomato puree, nutmeg, allspice and cinnamon for a twist

• 

  Asparagus, halloumi and rapeseed oil salad

  Rachel Green’s spring salad is a vibrant mix of crisp asparagus and toothsome grilled halloumi cheese