RECOMMENDATIONS

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  Meatball and kale soup

  Sausages make quick and moreish meatballs in this hearty soup from Silvana Franco

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  Fish and thick-cut chips with tartare sauce and mushy peas

  Tom Aikens from Tom’s Place shows you how to cook the quintessential fish and chips with traditional accompaniments

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  Meringue roulade with pomegranate seeds

  A pretty pink, bejewelled dessert with delicate floral flavours from Darina Allen

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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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  Poached pear with honeycomb and blue cheese

  Matt Tebbutt creates a sublime dish of cinnamon steeped pears served with honeycomb and blue cheese which can be served as a starter, light main or dessert!

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  Chicken with braised field mushrooms

  Matt Tebbutt cooks a quick and easy dish with the classic combination of chicken and mushrooms

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  Smoked eel with pineapple and basil jelly

  Complex yet complementary flavours distinguish Jason Atherton's sophisticated dish from world-renowned restaurant El Bulli

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  Breast of lamb st ménéhoulde

  Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat

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  Pork loin rolled in coppa di Parma

  Serve Theo Randall’s roast pork with a tangy herb sauce and radicchio for an Italian-inspired Sunday lunch

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  Lime yogurt cake with rosewater and pistachios

  Decorate Rachel Allen's zingy lime yogurt cake with delicate rose petals