RECOMMENDATIONS

• 

  Lamb shanks

  Antony Worrall Thompson gives lamb shanks a lift with long, slow cooking and a generous amount of red wine!

• 

  Moroccan fish cakes with hot pepper sauce

  Gurnard, a firm, white-fleshed fish, combines with harissa (a hot chilli paste) and other Moroccan flavourings in Diana Henry’s extra spicy fish cakes.

• 

  Fillet steak with wild mushrooms

  A rich reduced port and red wine sauce gives Michael Caines' steaks the wow factor

• 

  Prune and almond tarts

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

• 

  Fillet of sea trout with hollandaise

  Galton Blackiston makes easy work of hollandaise sauce, which is the perfect accompaiment to any meaty fish

• 

  Steamed salmon with black beans

  Salmon is not a Chinese fish although it is growing in popularity in cosmopolitan Hong Kong and Canton. Ken Hom shows you how east meets west

• 

  Italian bubble and squeak

  Arthur Potts-Dawson, London’s leading eco-friendly chef, cooks ribollita – an Italian take on bubble and squeak that literally means ‘reboiled’

• 

  Corned beef hash with salsa and cornbread

  Enjoy a little spicy soul food from the Deep South in Charita Jones's hearty recipe

• 

  Wonton noodle soup

  Mike Robinson prepares fast food Fusion-style in this fabulous recipe for wonton noodle soup

• 

  Mixed berry cake

  Simon Rimmer makes a delicious berry-studded sponge cake with a sweet, tangy sauce