RECOMMENDATIONS

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  French onion soup

  An all-time family favourite, Rick Stein's sumptuous soup comes up trumps every time...

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  Steamed pork and prawn siu mai dumplings

  Chinese Dumplings come in all shapes and sizes and regional variations are many - Ching-He Huang suggests tasty variations of her simple recipe

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  Rhubarb and ginger trifle

  Diana Henry layers up sweet poached rhubarb with ginger and almond crumble and creamy yogurt in this easy trifle

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  Roasted baby chicken with lemon and thyme

  Angela Hartnett first steams and then roasts these baby chickens with robust herbs, lemon and garlic, then serves them with a rich spinach and parmesan stuffing

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  Dutch apple cake

  Rachel Allen’s recipe is an old favourite – the apples sink to the bottom as it cooks, leaving a light sponge with a crisp sugary crust

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  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

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  Peanut and chocolate brownie

  Salt is the mystery ingredient in Nathan Outlaw’s rather different and very moreish dessert

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  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

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  Spatchcock poussin with king cabbage and parmesan polenta

  Aaron Craze makes a delectable Italian dish of tender roasted poussin in a sweet muscat sauce

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  Aubergine funghetto

  Aaron Craze cooks a classic Tuscan dish of stewed aubergines with red onion, garlic, tomatoes and herbs served on bread, adding anchovies and capers for a twist