RECOMMENDATIONS

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  Beijing-style lamb with dipping sauce

  Gary Rhodes makes an unusual twice-cooked lamb dish from the Northern region of China

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  Sea bass with yuzu koshu

  A spicy citrus marinade gives Nick Watt’s fish dish an interesting Asian twist

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  Roasted lemon chicken

  Michael Caines caramelises whole chicory in the oven while his lemon-scented chicken is roasting for a perfect pairing

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  Honey-roasted ham hock with red cabbage and piccalilli

  Jason Atherton’s melt-in-the-mouth ham takes a little time to prepare, but the results are definitely worth it

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  Bulgur pilaf with toasted almonds and dried fruit

  Fluff up your ideas with this light pilaf, full of succulent slivers of dried apricot and prunes and crunchy toasted nuts

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  Chocolate pancakes

  The whole family will love Silvana Franco’s quick and easy dessert

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  Vin santo cake

  For a delicious boozy after dinner treat, try Matt Tebbutt's zesty vin santo cake with a good dollop of crème fraîche

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  Gold 'coin' curry

  Anjum Anand’s delicious vegetarian main course consists of little gram flour 'coins' cooked in a simple but full-flavoured sauce

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  Goulash with champ

  Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish

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  Orange cheesecake

  Michel Roux uses pâte sablée in this fresh orange cheesecake – it’s more fragile and delicate than pate sucrée (sweet shortcrust pastry), but melts in the mouth like no other pastry. One of the all-time great cheesecake recipes