RECOMMENDATIONS

• 

  Chilli and tamarind barbecued fish

  Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this Pomfret Recheado, from Ananda Solomon

• 

  Light sweet scones

  Rachel Allen shares a recipe using light Italian flour for a twist on this classic teatime treat

• 

  Morston mussel velouté

  Galton Blackiston serves mussels with a velvety stock sauce - one of the ‘mother’ sauces of French cuisine

• 

  Rolled roast pork with butternut squash

  Sarah Thatcher cooks up a pork roast with all the trimmings

• 

  Sirloin beef burger

  Tom Parker-Bowles shares his best burger recipe, made with sirloin beef and topped with a slice of Swiss cheese and gherkins, lettuce and tomato

• 

  Fidget pie

  Matthew Fort makes the Midlands equivalent to the Cornish pasty – a sweet and savoury pie filled with apples, cider and bacon

• 

  Duck confit with braised red cabbage

  Rich and indulgent, Rick Stein's duck recipe combines the sweetness of red cabbage with the meaty texture of slow-cooked duck

• 

  Ginger squid salad

  Jason Atherton cooks Thai-influenced ginger squid salad, bursting with fresh, zingy flavours

• 

  Safari chicken

  Sweet potatoes make a moist and moreish stuffing for tender boned chicken in this traditional Safari recipe from Mike Robinson

• 

  Brownie Pudding

  Halfway between a brownie and a pudding, this dessert from Ina Garten is deliciously chocolatey and so easy to make