RECOMMENDATIONS

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  Trippa alla parmigiana

  Matthew Fort makes a treat out of tripe, with this Italian-based recipe using Parmesan cheese

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  Aubergine with chilli sauce

  Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine

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  Quail stuffed with truffle and smoked bacon

  Rosario Guarneri serves quail with smooth sweet potato mash, simmered red cabbage and a rich port sauce

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  Rack of lamb with spinach

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

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  Pigeon with juniper sauce and crispy salad

  Radish and turnip provide a delicious crunchy contrast to meltingly tender pigeon breasts in Oliver Rowe’s elegant starter

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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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  Lamb shanks

  Antony Worrall Thompson gives lamb shanks a lift with long, slow cooking and a generous amount of red wine!

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  Chitterlings and potato salad

  Chitterlings get the soul food treatment from Charita Jones to make a hearty dish full of Southern comfort

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  Space dust margarita

  Stefan Gates finds a new, grown-up way to enjoy the mouth-tingling confection that he loved as a child

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  Scallops with crispy shallots

  Matt Tebbutt shows how to get the most out of seasonal shallots in this elegant starter