RECOMMENDATIONS

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  Deep fried mint leaves with mango

  Zingy lime and crispy mint leaves create a taste sensation in Bryn William's fresh and fast dessert

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  Banana tarte fine with rum

  Matt Tebbutt uses bananas to make a delicious banana tarte fine with rum – perfect for weekend entertaining.

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  Salmon and herb gnocchi

  James Martin's light choux pastry puffs are served with a tasty sauce and topped with luxurious salmon for an elegant meal

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  Hog and dough

  Ellen Linford has devised a warming combination of pork and vegetables topped with a suet pastry crust to create a lovely winter meal

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  Venison kebabs with carrot salad

  Jun Tanaka’s spicy venison kebabs come with a crunchy carrot and cumin salad and a cool mint and yoghurt dressing

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  Rosemary chicken with herby lentils

  Arthur Potts Dawson cooks a whole boned chicken on the griddle for tender meat with a slightly smoky flavour

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  Lambs’ kidneys with samphire on toast

  Don’t settle for the same old pre-packed lunches when you’re pushed for time – Richard Corrigan uses spectacular ingredients in a simple way

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  Fricassée of chicken legs with Lyonnaise potatoes

  Anthony Demetre cooks the potatoes in their jackets for his Lyonnaise potatoes to help prevent them from disintegrating when they are fried later

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  Full English breakfast

  Kane Planken cooks the ultimate morning meal, complete with his special homemade baked beans

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  Crepes suzettes

  Giuseppe Vurchio creates the famous French dessert of thin pancakes in a deliciously boozy citrus sauce