RECOMMENDATIONS

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  Grilled veal chops

  Like the Italian salsa verde, this is a simple, easy-to-make sauce for any grilled fish or meat, and Rick Stein thinks it is perfection with a grilled veal chop

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  Pan-fried seafood Xiamen style

  Seafood in its shell is cooked with ginger and spring onions for Chinese finger food at its best – from Gary Rhodes

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  Arancini with salt and pepper tomato sauce

  This classic Italian snack of risotto balls is a great way to use up any leftovers and served as part of an antipasti platter, says Paul Bloxham

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  Shortbread toffee crumble ice cream bars

  From A Cook's Tour of Scotland

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  Easy berry jam

  Silvana Franco’s raspberry and blackberry jam tastes lush smothered over scones with clotted cream, and is a cinch to make

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  Chicken fajitas

  Gino D`Acampo combines a sizzling pepper stir-fry, marinated chicken and warm tortillas in these moreish Mexican fajitas

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  Mousse of petits pois with crisp bacon

  This fresh-tasting pea mousse served with savoury bacon, onion rings and garlic croutons is an impressive starter from Galton Blackiston

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  Pork cheek salad

  Gary Rhodes' pork cheek salad with apple sauce makes a surprisingly elegant starter

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  Steak, guinness and oyster pie

  Tender beef and salty oysters in a scrumptious oozy-boozy sauce make this crisp pastry-topped pie a sure-fire success!

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  Tomato and pepper gazpacho

  As vibrant and colourful as Spain herself, try this tangy, chilled gazpacho for a light lunch or refreshing starter