RECOMMENDATIONS

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  Honey and mustard prawn skewers

  Bring sunshine cooking to the British table with these sizzling prawn kebabs made by Danny Boome

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  Fragrant persian chicken pilaff

  This chicken biryani style pilaff is brought to you from Alastair Hendy's Home Cook

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  Rice and peas

  Junior Francis shows Gary Rhodes how to make this traditional Caribbean dish, which is the perfect accompaniment to high spiced meat or poultry dishes. It should really be called rice and beans though, since there is not a pea in sight.

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  Chocolate fudge

  The Women’s Institute fudge makes a great Christmas or birthday present wrapped up in a pretty home-made presentation box

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  Fried sea bass with salsa

  Mitch and Matt accompany sea bass with a simple Asian-inspired salsa served with spring vegetables and prawns

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  Rooster tattie squeak with grilled sausages

  This homely, hearty main course by Andrew Fairlie will especially appeal to children

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  Spiadini of scallop with salsa rocco picante

  Arthur Potts Dawson prepares an Italian classic of scallop skewers paired with smoked pancetta and a spicy salsa dip

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  Tagliatelle with deli sauce

  Aaron Craze makes fresh pasta with a simple creamy artichoke and salami sauce

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  Herb-crusted lamb

  Michael Caines serves a wonderful parsley and breadcrumb-coated lamb with a rich lamb jus and peas

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  Classic crème brulée

  For this classic French dessert, Merrilees Parker tries out an old recipe dating back from 1909