RECOMMENDATIONS

• 

  Prune and almond tart

  Paul Merrett uses prunes from the Agen region of southern France in his well-known dessert recipe

• 

  Coq au vin

  Jun Tanaka makes the traditional French dish of chicken in red wine

• 

  Beer battered mackerel with pickled vegetables

  Jun Tanaka’s light and crisp spiced beer batter gives deep-fried mackerel a fantastic flavor and texture

• 

  Finger-licking chicken wings

  Try eating Ainsley Harriot's chicken wings without licking your fingers - good luck!

• 

  The Sidecar

  Gennaro Contaldo’s traditional recipe for a Sidecar cocktail packs a citrus punch, with fresh oranges and lemon to pep up the Cointreau

• 

  Chicken satay

  Everybody's takeaway favourite, chicken satay is incredibly easy to make at home.

• 

  Baked guinea fowl torte

  Celebrate guinea fowl season with Richard Phillips' delicious individual pies, fragrant with braised cabbage, wild mushrooms and a rich wine sauce

• 

  Passion fruit curd tart

  Crisp golden pastry with a gorgeous passion fruit filling makes this a dream of a dessert from Tamasin Day-Lewis

• 

  Braised squid

  Cooked in the Greek manner, Matt Tebbutt’s slow-braised squid becomes tender and delicious

• 

  Lobster with garlic butter

  Nothing goes better with lobster than garlic butter, and lots of it.