RECOMMENDATIONS

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  Plaice with homemade tartare sauce

  Galton Blackiston serves line-caught plaice as part of a coastal-themed dinner party – and once you try his homemade tartare sauce you’ll never buy the store-bought stuff again!

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  Braised squid

  Cooked in the Greek manner, Matt Tebbutt’s slow-braised squid becomes tender and delicious

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  Chicken fricassée

  Anton Mosimann presents a classic dish, adding a surprise touch with oyster liquor

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  Roast pheasant with apple and sweet geranium sauce

  Geranium leaves bring out subtle flavours in Clodagh McKenna's roast pheasant from The Irish Farmer's Market Cookbook...

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  Very easy raspberry ice cream

  You don’t need an ice cream machine, or any patience to make Silvana Franco’s chocolate-rippled raspberry ice cream

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  Lamb kleftiko

  Tonia Buxton shows John Torode how lamb shoulder, lemon juice, and cinnamon combine to make a meltingly tender, traditional Greek dish

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  Pork and apple sausages with parsnip mash

  Sweet parsnips and apples compliment this hearty version of bangers 'n' mash, served with a light beer gravy

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  Herby baked scallops

  Scallops baked with a herb crust make a delightful starter or weekend lunch - serve with a salad and lemon wedges.

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  Cheesy Rooster Pancakes

  Ring the changes and make a meal out of Andrew Fairlie’s healthy mustardy potato pancakes…

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  Saffron pasta with clams

  A simply superb pasta dish from Jun Tanaka combines garlic and chilli clams with ribbons of fresh tagliatelle