RECOMMENDATIONS

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  Richmond maids of honour

  Supposedly invented in Henry VIII’s court, these little puffed pastry tarts have been seducing people since the sixteenth century - from Eleanor Smallwood

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  Chocolate pot

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

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  Kozhi Melagu Veruval

  Atul Kochhar’s fried chicken dish is spicy with pepper and other Indian ingredients but is not chilli-hot

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  Pan-fried seafood Xiamen style

  Seafood in its shell is cooked with ginger and spring onions for Chinese finger food at its best – from Gary Rhodes

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  Duck casserole with green olives and orange gremolata

  Bill Granger lightens a naturally rich and fatty meat in a zesty stew served with soft polenta

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  Seville orange and chicken salad

  Seville oranges have an intense flavour that works perfectly with chicken.

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  Melba toast

  Melba toast is a perfect accompaniment for potted shrimp, pate or soup. From James Martin

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  Teisen lap cake

  Matt Tebbutt cooks up a Welsh speciality of warm sultana-studded cake with lavender honey-baked figs

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  Chicken broth

  Inspired by the stalwart of original home comfort food, Mrs Beeton, Matthew Fort cooks up a warming soup to cure all ailments

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  Welsh lamb dinner

  Marilyn Monteith puts together all the components of a hearty Welsh dinner by accompanying a succulent meat casserole with root vegetable mash, new potatoes, leeks and cabbage