RECOMMENDATIONS

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  Mrs Kirkham's Lancashire cheese soufflés

  Serve these soufflés straight away for a soft, delicate texture, or chill them for a couple of days, then reheat for a still delicious soufflé experience!

• 

  Spicy beef salad

  A quick dish packed with zingy flavours from Paul Merrett

• 

  Lemon posset

  With only 3 ingredients, Claire Clark's classic pudding must be one of the easiest you can make

• 

  Black rice risotto with crab

  Ian Pengelly uses black rice to create this devastatingly elegant risotto starter with luxurious flecks of crab meat and a scent of truffle oil

• 

  Hong Kong-style prawns

  Ching He-Huang uses Chinese herbalist ingredients in this quick prawn stir-fry

• 

  Tandoori roasted pistachio chicken

  Punjabi chef Manjit Gill cooks Murgh Pistadah, chicken cooked in the traditional tandoori style, but with a spiced pistachio marinade

• 

  Qaliya mehtabi (creamy chicken curry with almonds)

  Almonds, yogurt and cream are combined with an array of spices in Mughlai cook Salma Husain's sumptuous dish garnished with a regal flourish

• 

  Chicken and chips

  A great British classic of chicken, chips, onion rings and mushrooms smothered with a garlic and herb sauce from Nigel Haworth

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  Chorizo and butter bean favetta

  Simon Rimmer’s Spanish-style combination of smoky sausage and butter bean purée on toast is great for a meal in a hurry and makes a top tapas dish too

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  Rabbit wrapped in Parma ham

  Anthony Demetre and Jade Jones transform rabbit into a fine dining dish with a rich reduction sauce and seasonal vegetables