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RECOMMENDATIONS

  • Fusion-style west coast salmon

    Fusion-style west coast salmon

    Dr Rhys Evans marinates this succulent organic fish with a rich teriyaki sauce for a dish full of the flavours of Japan

  • Pigeon with peas and lovage

    Pigeon with peas and lovage

    Rachel Allen’s pigeon is served with a light sauce of wild garlic, lettuce, peas and fresh lovage (a celery-like herb)

  • Stuffed meat cake (kibbi bi furon)

    Stuffed meat cake (kibbi bi furon)

    Edith Kashkoush serves this spiced savoury beef cake alongside a crisp green salad and yogurt dressing to compliment the Middle-eastern flavours

  • Konafa

    Konafa

    Nuts and dried fruit are combined to make this tooth-achingly delicious Arabic pastry from Fatima Muganzi

  • Vignole with lamb

    Vignole with lamb

    Aaron Craze makes a classic Italian spring vegetable stew topped with Parma ham and served with lamb cutlets

  • Pasta sauce

    Pasta sauce

    Theo Randall’s pasta sauce couldn’t be easier – it's nearly as quick as opening a jar, and so much tastier

  • Barmbrack

    Barmbrack

    Caroline Workman's wonderfully moist fruit bread is one of Northern Ireland's most popular traditional specialities

  • Designer fish and chips with pea emulsion

    Designer fish and chips with pea emulsion

    Andrew Nutter's sophisticated elegant take on traditional fish and chips incorporates ginger flavoured batter, spicy brill fillets and a light petit pois dressing

  • Langoustines with a mouli remoulade and mussel vinaigrette

    Langoustines with a mouli remoulade and mussel vinaigrette

    Matt Tebbutt combines freshly cooked langoustines with a rich mouli and caper salad to make a sensational dish

  • Lentil and vegetable puree

    Lentil and vegetable puree

    This is one of Annabel Karmel's most popular baby purees. It is a rich source of protein, iron and calcium.