RECOMMENDATIONS

• 

  Shepherd's pie with leeks, goat's cheese and parsley

  Paul Bloxham chooses light, fresh Welsh goat's cheese and meltingly soft leeks for this tasty flag-waving rendition of the family favourite

• 

  Cauliflower and broccoli cheese

  If you like strong cheese you'll love Gary Rhodes treat of pungent ogle shield cheese over cauliflower and broccoli

• 

  Chicken fried steak cubes with bloody mary dipping sauce

  Charita Jones makes the Southern US classic of chicken-fried steak, so called as it is prepared in a similar way to fried chicken

• 

  Mrs Kirkham's Lancashire cheese soufflés

  Serve these soufflés straight away for a soft, delicate texture, or chill them for a couple of days, then reheat for a still delicious soufflé experience!

• 

  Turbot steak with vegetable stew

  Atul Kochaar's dish is light and has a freshness not normally associated with Indian cooking

• 

  Poached oysters with dry vermouth and cucumber

  Got romance in mind? Martin Blunos's elegant starter for two is guaranteed to impress with its plump native oysters and delectable butter sauce

• 

  Theo’s ultimate pizza

  Italian cooking expert Theo Randall cooks up his version of the ultimate pizza.

• 

  Pickled cucumber

  For a splendid accompaniment to salmon and rice noodles, try James Martin's hot cucumber pickle with the zing of Szechuan pepper

• 

  Ha long crab and white fish soup

  Simon King and David Myers aka The Hairy Bikers bring back a noodle broth with white crab meat and fish from their travels in Vietnam

• 

  The original Cornish pasty

  Caroline Yates' traditional pasties from south west England are delicious eaten hot or cold and makes a great lunch, supper or picnic dish