RECOMMENDATIONS

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  Coronation chicken

  Alastair Hendy's fabulously fruity, curry spiked concoction is a sassy, sensational version of the classic salad created for the Queen's Coronation!

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  Stuffed meat cake (kibbi bi furon)

  Edith Kashkoush serves this spiced savoury beef cake alongside a crisp green salad and yogurt dressing to compliment the Middle-eastern flavours

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  Sweet chilli squid

  Matt Follas serves fried squid with a sauce made of bird’s eye chillies, garlic, rice vinegar, sugar and fish sauce – great with crunchy fresh vegetables

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  Slim spag bol

  Clever use of low-fat turkey mince, made using the white meat, makes this Italian-style ragu sauce as light as a feather

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  Chocolate roulade

  From James Martin, a decadently rich chocolate roulade filled with softly whipped chocolate mousse and soft fruits

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  Jerk chicken rice paper rolls with mango sauce

  Jerk chicken makes a succulent filling for rice paper rolls from Gary Rhodes and Martin Maginley

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  Cheesy chips

  Galton Blackiston makes a smarter version of the post-pub favourite cheesy chips, with Parma ham, balsamic vinegar and two types of cheeses

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  Roast beef with yorkshire pudding and horseradish potato cake

  Brian Turner serves up traditional roast beef with puffy Yorkshire puds, flavour-packed potato cake and garlicky spring greens speckled with bacon

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  Tagliatelle with walnuts

  For a quick and delicious meal, try Theo Randall’s tagliatelle with an unusual nutty bread and milk sauce

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  Aubergine and mozzarella stacks

  This rich dish from James Martin, combining chargrilled aubergine with buffalo mozzarella, makes a great vegetarian meal