RECOMMENDATIONS

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  Rainbow chard gratin

  Dark green chard leaves and ruby red stalks are contained in a pastry case for Matthew Fort’s cross between a gratin and a tart

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  Cauliflower samosa

  Bengali cook Jayanti Bhattacharyya makes light puffs of spiced cauliflower, also known as Phoolkopir shinghara

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  Scouse stew

  Welshman Bryn Williams shares his recipe for a Liverpool classic of lamb stew with vegetables, potatoes and swedes

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  Topside with garlic, chilli and anchovies

  Matt Tebbutt brings the best out of beef topside with a slow-cooked stew packed with Italian flavours

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  Sirloin steak with green peppercorn sauce

  A classic restaurant dish from Simon Hopkinson

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  Coconut-crusted red snapper with pineapple salsa

  Ezekial Jackson shows Gary Rhodes how to create this simple yet sumptuous fish recipe, which is popular right across the Caribbean. Served here with a tangy pineapple salsa.

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  Apple pie and custard

  For the ultimate comfort pud, try James Martin's easy apple pie with home-made custard scented with vanilla and thyme

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  Butternut squash and sausage soup

  This is a favourite with Sophie’s kids. It can be made with all sorts of roast veg, but the sweetness and texture of the squash are great as a main ingredient or alternatively leave the sausages out if you want a veggie dish.

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  Rice and spinach cake

  Clodagh McKenna’s rice cakes use creamy goats’ cheese, parmesan and nutmeg, and are perfect with a red pepper salsa

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  Corned beef hash with poached eggs, cornbread and salsa

  Satisfy even the biggest appetite with this spicy soul food classic from Charita Jones