RECOMMENDATIONS

• 

  Asparagus and boiled eggs

  A softly boiled egg makes a perfect partner for new season asparagus – from Tom Parker Bowles

• 

  Chinese crispy bubbled belly pork

  This is an easy way to make lovely, crispy Chinese-style pork, which looks dramatic and exciting on the barbecue.

• 

  Pork and beans (leftovers dish)

  Jane Fearnley-Whittingstall makes a dish to throw together when you have the remains of a pork joint and have picked off all the crackling when nobody was looking!

• 

  Beef dzik

  Thomasina Miers' version of this popular beef salad from the Yucatan combines tangy citrus and fiery chilli with the deep flavour of slow-cooked beef

• 

  Skewered chorizo and shrimps

  Angela Hartnett treats us to tasty tapas made with typically Spanish ingredients - great when served with a glass of amontillado or sherry...

• 

  Green vegetable curry

  Home-made paste gives Keith Floyd's Thai Green Curry authenticity - from Keith Floyd's Thai Food

• 

  French-Italian alps fondue

  A rich and creamy cheese fondue with Italian fontina, French reblochon and kirsch from Clodagh McKenna

• 

  Momma's soulatouille

  A big pot of vegetables, a little southern spice and fillets of jerk fish make Cherita Jones' hearty Soulatouille a recipe to remember

• 

  Chocolate pot

  Rich and divinely decadent, Matt Tebbutt’s little pots make the perfect end to a special dinner

• 

  Pan-fried sea bass with sformato di carote

  Giancarlo Caldesi accompanies tender white fish fillets with plump cherry tomatoes and a light and creamy carrot bake