RECOMMENDATIONS

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  Seven hour braised shoulder of lamb

  Andrew Fairly roasts lamb so slowly that the connective tissue melts and bastes the meat to keep it unimaginably tender

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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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  Grilled herring with sweet and sour grape pickle

  James Martin's succulent herring is served with a refreshing herb salad and piquant grape pickle to perfectly complement the rich fish. Created for Seafood Week

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  Sprout tops and gorgonzola frittata

  Silvana Franco uses sautéed sprout tops in this delicious cheesy frittata – try it with a salad for a quick mid-week supper

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  Tuna loin on a bed of noodles

  A fusion dish of marinated tuna with a creamy mushroom and red pepper sauce from Yolanda Guns

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  Japanese chicken and rice salad

  A perfect lunchbox treat or quick supper that the whole family will love.

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  Fish pie

  For great comfort cooking, you'll return to Rick Stein's classic fish pie recipe time and time again

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  Witch's eyeball punch

  Rachel Slack’s fruity lychee and grape punch is terrorific for Halloween!

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  Roasted guinea fowl with wild mushrooms and spinach

  Gary Rhodes evokes woodland flavours with his guinea fowl served on a bed on spinach and rich mushroom sauce

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  Salmon and smoked haddock fishcakes

  David Massey demonstrates the simple pleasure of a well-crafted fishcake using fish poached in milk with bay leaf