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RECOMMENDATIONS
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Barszcz z uszkami (beetroot soup with mushroom pockets)
Robert Kusy makes a perfectly pink soup with John Torode
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Black Forest gâteau
A magnificent chocolate gâteau from James Martin, filled with whipped cream and luscious black cherries. Perfect for a celebration
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Spanish lemon ice
End your meal with a cool burst of freshness - from Rachel Allen
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Mini toad-in-the-holes with onion gravy
Mini versions of classic dishes make fabulous party canapés - try these teeny toad-in-the-holes for a definite crowd pleaser
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Turbot steak with vegetable stew
Atul Kochaar's dish is light and has a freshness not normally associated with Indian cooking
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Battered haddock
Forget fish and chips: Mark Hix includes the potato in the batter in his crisp haddock parcels
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Sausages with salami and lentils
Nigel Slater makes a hearty rough-edged casserole that gives the impression of having been cooked for hours but is pretty much ready to eat in 45 minutes
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English apple and walnut strudel
The word for strudel literally means 'whirlpool' in German representing the layers of thin dough swirled around the spiced fruit filling. Try Jun Tanaka's British take on the dish
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Braised brisket
Gary Rhodes' braised beef brisket is cooked for four hours at a low heat to make an unctuous melt-in-the-mouth casserole
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Norwegian almond cream (mandel pudding)
Jules Evans serves up this traditional almond flavoured Norwegian pudding with a luscious blueberry compote
