RECOMMENDATIONS

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  Herb roast chicken with buttered peas

  Paul Heathcote's 1 hour version of a traditional family favourite is served with the perfect vegetable accompaniment

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  Sirloin steak with green peppercorn sauce

  A classic restaurant dish from Simon Hopkinson

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  Tarte tatin with cinnamon ice cream

  Rachel Thompson complements this classic French pudding with a lightly spiced ice cream

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  Sugar glazed pork skewers

  Bill Granger’s pork skewers are glazed with sugar and pomegranate molasses, and are lush served with homemade mango chutney and creamed corn

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  Dartmouth crab salad

  An impressive and stylish dinner party starter from John Burton Race with an intriguing mix of flavours and textures

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  South Vietnamese fish curry

  Tom Kime’s fragrant fish curry is a feast for the senses

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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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  Dark and sticky spare ribs

  This is sticky finger food at its very best from Diana Henry

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  Pea and ham soup

  Mike Robinson's slowly simmered soup makes a satisfying and tasty treat from the simplest of ingredients

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  Pistou

  Alex Mackay's fresh basil puree, the Provencal version of the Italian pesto, makes the perfect sauce for a grilled lamb chop