RECOMMENDATIONS

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  Mackerel teriyaki

  A boozy marinade cuts through the oily fish in Matt Tebbutt's simple supper dish

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  Lamb and tomato tagine

  Slow-cooked spiced lamb simmered in spiced tomato sauce is a superb main course from James Martin

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  Loin of lamb with black pudding and creamy leeks

  Fromage frais leeks and a simple butter sauce add the finishing touches to James Martin’s mustard-crusted lamb

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  Bircher muesli

  For a deliciously healthy start to the day, try a little authentic 'oat cuisine', with Sophie Grigson's traditional Bircher muesli

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  Stuffed sea bream

  Sea bream is great for stuffing and baking whole; Aldo Zilli doesn’t disappoint with his Parma ham, mozzarella and anchovy-stuffed bream

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  Gram dal fritters with yogurt kadhi

  Crisp, golden lentil fritters that Gujarati cook Anjani Desai serves with a hot yogurt sauce spiced with curry leaves and cumin seeds

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  Fisherman’s relish

  The surprise ingredient of Theodore Kyriakou’s traditional fishermen’s spread is rabbit – perhaps because rabbits are so plentiful on the Greek islands

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  Loin of pork with caramelised apples and cider

  A hearty French recipe from James Martin from his road trip around Brittany.

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  Swedish meatballs with mashed potato

  Warm-up the Scandinavian way with Stuart Gillies’ lightly spiced meatballs served with mounds of creamy, buttery mash

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  Griddled pork with leek and butterbean cassoulet

  Ben Ebrell combines juicy pork steaks with store cupboard butterbeans in a speedy mid-week supper for two.