RECOMMENDATIONS

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  Parsnip crisps with sea salt

  Mark Hix’s vegetable crisps are great as snacks, or to serve as an accompaniment to game birds

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  Eggs Benedict

  Silvana Franco shares her method for the best poached eggs with hollandaise sauce

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  Crepas de cajeta

  Sweeten up your guests with Thomasina Miers' irresistible pancakes using the Mexican caramel, cajeta

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  Moussaka

  A deliciously satisfying main course from James Martin featuring minced lamb, aubergines, and spices topped with a mouth-watering cheese sauce

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  King prawn salad

  Gioconda Scott's simple salad combines freshly-cooked king prawns with salad vegetables to make a delicious dish

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  Côte de boeuf with Béarnaise sauce

  A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper

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  Spaghetti with monkfish and clams

  An easy seafood sauce that can be made while the pasta is cooking, from Arthur Potts Dawson

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  Sea bass ceviche with beetroot and pomegranate salsa

  Thomasina Miers shows us the ultimate ingredients for a majestic Mexican dinner party with her starter of fish ‘cooked’ in lime juice

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  Rib-eye steak with bubble and squeak

  Mark Sargeant serves up juicy steak with the classic British dish made from leftover vegetables.

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  Shrimp and saffron risotto

  Tiffany Goodall creates an Italian dish inspired by Spanish paella, bursting full of rich flavours and colours