RECOMMENDATIONS

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  Pigeon bruschetta with red wine sauce

  Impress your guests with Matt Tebbutt’s sophisticated game starter with a wonderfully rich sauce

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  Roast crispy pork

  Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat

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  Great Food Live's summer spirits

  Susie Barrie creates some seriously super taste sensations using summer spirits...

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  Aubergine funghetto

  Aaron Craze cooks a classic Tuscan dish of stewed aubergines with red onion, garlic, tomatoes and herbs served on bread, adding anchovies and capers for a twist

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  Pork and beans (leftovers dish)

  Jane Fearnley-Whittingstall makes a dish to throw together when you have the remains of a pork joint and have picked off all the crackling when nobody was looking!

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  Sweet potato and pecan pie

  Cinnamon and allspice add a touch of spice to Charita Jones' rich and creamy American-style dessert

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  Warm citrus salad with champagne dressing

  If you have an open bottle of champagne, add a splash to a citrus dressing as James Martin does in this simple yet sophisticated recipe

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  Black truffle focaccia

  Gennaro Contaldo makes an indulgent Italian bread with a potato, onion and black truffle topping

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  Mild mustard salmon burgers

  Ainsley Harriott's burgers work well with any firm fish, such as tuna - serve them with lashings of mayo or tomato ketchup...

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  Gooey chocolate brownies

  Oli Shute's gloriously rich, fudgy and densely chocolatey brownies make a tempting tea time treat or delectable dessert