RECOMMENDATIONS

• 

  Spinach and ricotta tortellini

  John Burton-Race gives these delicious pasta parcels an extra something with truffle oil and parmesan

• 

  Individual pear tartes tatin

  Mark Sargeant’s cute twist on this classic French dessert of fragrant pears, crisp pastry and golden caramel is sure to impress

• 

  Welsh lamb dinner

  Marilyn Monteith puts together all the components of a hearty Welsh dinner by accompanying a succulent meat casserole with root vegetable mash, new potatoes, leeks and cabbage

• 

  Jamaican curried lamb

  Gary Rhodes and Junior Francis use goat in this traditional full-flavored spicy curry, but lamb makes a great substitute

• 

  Pork belly hot pot

  Pork belly is a cheap but delicious cut of meat, and Jun Tanaka makes the best of its fatty texture in a meltingly good soy-based hot pot

• 

  Coconut and mustard prawns

  As well as an array of Indian flavours, Anjum Anand adds English mustard to her spicy prawns

• 

  Tuna loin on a bed of noodles

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

• 

  Kozhi Melagu Veruval

  Atul Kochhar’s fried chicken dish is spicy with pepper and other Indian ingredients but is not chilli-hot

• 

  Rack of lamb with spinach

  Gary Rhodes compliments simple roasted rack of lamb with bacon enriched spinach

• 

  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks