RECOMMENDATIONS

• 

  Black rice risotto with crab

  Ian Pengelly uses black rice to create this devastatingly elegant risotto starter with luxurious flecks of crab meat and a scent of truffle oil

• 

  Roast chestnuts with vanilla and star anise

  Warm up on bonfire night with Matt Tebbutt's hot nuts

• 

  Strawberries and cream

  Jo Pratt’s recipe for this summertime English treat has a difference – the fruit is blended into a refreshing smoothie with strawberry yogurt and crème de fraise

• 

  Parsnip and sherry soup with hazelnut pesto

  The addition of hazelnut pesto to Shaun Hill's soup gives both contrast and life to the dish

• 

  The perfect hollandaise sauce

  Simon Rimmer’s cracked the recipe for this classic French condiment, and it’s as easy as ever to prepare

• 

  Beetroot gravadlax

  Garrey Dawson makes a red-hued version of this traditional Scandinavian dish

• 

  Fillet steak with beetroot rosti

  Swiss rosti is traditionally made with grated potato. Rohan Gordon’s colourful version includes freshly grated beetroot - perfect for accompanying pan-fried steak

• 

  Porridge

  Nell Nelson makes traditional porridge, using the recipe by World Champion Porridge Maker, Lynn Benge. A fabulously tasty and healthy way to start the day

• 

  Tuna and radish tortilla wraps

  Crunchy little gem lettuce, radish and cucumber mixed with Greek yoghurt make a tasty lunchtime snack from Tana Ramsay

• 

  Custard

  Sophie Grigson shares the secret of making the perfect custard