RECOMMENDATIONS

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  Butter chicken

  A recipe from Moti Mahal restaurant for what is jokingly referred to as the national bird of Punjab, a much-loved Murgh Makhani

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  Rice and peas

  Junior Francis shows Gary Rhodes how to make this traditional Caribbean dish, which is the perfect accompaniment to high spiced meat or poultry dishes. It should really be called rice and beans though, since there is not a pea in sight.

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  Beetroot with onions

  Carmine-coloured and speckled with cumin seeds, Madhur Jaffrey's side dish makes a vibrant addition to any Indian banquet - perfect as a foil for a hot curry

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  Pork and beans (leftovers dish)

  Jane Fearnley-Whittingstall makes a dish to throw together when you have the remains of a pork joint and have picked off all the crackling when nobody was looking!

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  Rosemary gnocchi with quails’ eggs

  An impressive main course of rosemary-flecked potato dumplings with tarragon hollandaise and quails’ eggs from Michael Caines

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  Teisen lap cake

  Matt Tebbutt cooks up a Welsh speciality of warm sultana-studded cake with lavender honey-baked figs

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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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  Smoked trout, artichoke and potato salad

  This delicious salad from Simon Rimmer is topped with creamy yet healthy cottage cheese.

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  Shortbread served with set pot crème

  Claire Clarke shares her mother’s recipe for a traditional buttery shortbread – perfect with pumpkin-based custards

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  Black pudding and lancashire cheese with mustard butter

  Paul Heathcote makes crisp potato patties filled with melting cheese and meaty black pudding – a rich mustard butter sauce adds to the indulgence