RECOMMENDATIONS

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  Filipino spring rolls

  Mae Williams and John Torode cook traditional Fillipino crisp fried snacks paired perfectly with a vinegar and onion dipping sauce

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  Momma's soulatouille

  A big pot of vegetables, a little southern spice and fillets of jerk fish make Cherita Jones' hearty Soulatouille a recipe to remember

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  Rump of lamb with spiced aubergine and courgette

  For a delicious Mediterranean dinner, try Matt Tebbutt’s fragrant, lightly-spiced lamb and vegetables with yogurt dressing

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  Mushroom duxelle tartlet with poached eggs and hollandaise sauce

  Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions

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  Vietnamese salad with nuoc nam

  Gary Mehigan’s cabbage, shallot, cucumber and papaya salad with nuoc nam (fish sauce) would make an interesting addition to a buffet table

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  Meatball and lovage soup (ciorba di perisoara)

  Frances Jones-Davies' soup brings out the musky, lemon flavours of this herb complementing the beef and vegetables

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  Roast chicken with chestnut mushrooms and truffle

  In this tasty take on roast chicken, Rick Stein combines the earthiness of mushrooms with delicious risotto

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  BBQ 'surf and turf'

  Arthur Potts Dawson adds a piquant anchovy sauce to the classic barbecue combination of beef and oysters

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  Sprout tops and gorgonzola frittata

  Silvana Franco uses sautéed sprout tops in this delicious cheesy frittata – try it with a salad for a quick mid-week supper

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  Coconut laksa with scallops and green tea noodles

  A fragrant fish broth packed with sweet and sour Malaysian flavours from Peter Gordon