RECOMMENDATIONS

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  Green vegetable curry

  Home-made paste gives Keith Floyd's Thai Green Curry authenticity - from Keith Floyd's Thai Food

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  Louisiana flank steak gumbo

  Sinn Louis cooks for a crowd with a medley of meats and spices - her tasty spin on American-style Gumbo

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  Glossy chocolate profiteroles

  Who doesn't love to eat profiteroles? You could also learn to love cooking them: choux buns freeze well, making them easy to prepare ahead

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  Roasted red peppers

  Baby plum tomatoes and assorted herbs are tucked into Gary Rhodes cheese-topped roasted peppers

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  Yorkshire puddings

  Discover the secret of no fuss, fabulous Yorkshire puddings from a no fuss, fabulous Yorkshire Chef - Brian Turner

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  Pad Thai

  Plump prawns and noodles tossed with a host of tasty ingredients create this tempting Thai classic from Jean-Christophe Novelli

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  Cornish pasties

  Crisp, glden pies filled with with potato, swede and beans, from The Vegetarian Society

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  Pot roasted leg of lamb

  Tony Abarno from the hugely successful Anchor and Hope pub in Waterloo makes a simple yet hearty one-pot wonder.

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  Pasta with a Bolognese sauce

  Gennaro Contaldo makes his version of the classic Bolognese sauce, using beef and pork for extra flavour

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  Light fig tarts with yogurt soured cream

  These are simply some sliced fresh figs baked on puff pastry rounds, then glazed and served with what Rick Stein calls yogurt soured cream.