RECOMMENDATIONS

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  Pretzels

  Falko Burkert shares a recipe for a very more-ish traditional soft pretzel, much prized in Germany and Switzerland

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  Peking duck

  A popular choice at restaurants, Ching-He Huang's fabulous duck rolls are simple to make at home and taste delicious too

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  Catalan chicken with picada

  Diana Henry shows you how to thicken a casserole the traditional Catalan way – with a paste of bread, sweet biscuit and nuts

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  Border tart

  Rachel Pearson tempts our taste buds with citrus flavours and crunchy nuts

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  Chocolate cake with mascarpone

  Theo Randall’s chocolate cake is a simple yet decadent creation served with a brandy-infused mascarpone cream

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  Steamed sea bass

  John Burton Race serves oven-steamed sea bass with a rich buttery basil sauce on a bed of cannelloni beans and Italian vegetables

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  Parsnip and carrot soup (trecawl)

  Nick Jenkins cleverly disguises a whole heap of vegetables in this tomato soup which will keep the kids coming back for more!

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  Cherry pavlova with vanilla cream

  The deep contrast between sweet-sour cherries and rich, nutty pistachios is a winner in Matt Tebbutt’s recipe

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  Kiddley broth

  A hearty vegetable and bacon soup that Stuart Hutchings cooks to warm him up in winter

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  Mountain sausages in white wine (diots au vin blanc)

  Mike Robinson puts a spin on cooking flavoursome sausages -an ideal meal to come home to after being outdoors,