RECOMMENDATIONS

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  Baked rice pud

  This rich, milky rice pudding is brought to you from Alastair Hendy's Home Cook

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  Devon crab cakes

  Thomasina Miers serves a wonderful seasonal treat, using a surprise ingredient of stale bread instead of the usual potatoes

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  Cornish brill with steamed clams

  Marcus Eaves presents a classic preparation for fish and clams, with plenty of white wine, garlic and herbs

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  Rabbit casserole in cock robin cider

  A parsnip mash with cream cheese and chives is the perfect accompaniment to Ricky Andalcio’s low-fat rabbit casserole

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  Peanut butter and white chocolate blondies

  If you’re tired of ordinary brownies, try Rachel Allen’s rich peanut butter-based treats – great on their own or eaten with ice cream

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  Ethiopian chicken (kebede doro watt)

  Sefanit Sirak introduces us to this mildly spiced Ethiopian dish full of both the chicken and the egg!

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  Fritto misto

  Theo Randall serves a traditional Italian mixed platter of battered and fried vegetables

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  Fresh papardelle with peas, broad beans, ricotta and mint

  Home-made pasta and fresh goat's milk ricotta make this simple Italian dish from Angela Hartnett a wholesome feast for vegetarians

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  Goat’s cheese, spinach and butternut squash pie

  Ben O’Donoghue makes a hearty vegetarian pie that is good both hot and cold

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  Rack of lamb with honey

  Gary Rhodes' honey and wholegrain mustard-glazed rack of lamb is served with chive and butter potatoes