RECOMMENDATIONS

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  Lamb’s tongue with cabbage and carrot salad

  Matthew Fort presents an easy starter with a bit of a kick.

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  Sea bass in chilli and fennel seed broth

  Called sea bass ‘acqua pazza’ (‘fish in crazy water’) in Italian, Francesco Mazzei’s broth is made of poached sea bass with a startling flavour palate

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  Skirt steak with watercress and barley salad

  Oliver Rowe shares a simple steak recipe with a peppery salad that's full of texture and flavour

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  Caesar salad

  Spiced chicken breast, wild garlic leaves and a Dijon mustard dressing give a twist to Aaron Craze’s version of this classic dish

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  Chimichangas

  Ainsley Harriott's fried Mexican tortillas are stuffed with a spicy tomato sauce, red peppers and slices of chicken thigh

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  Baked polenta with Gruyère

  A tasty meat-free snack of baked polenta and cheese stacks from Clodagh McKenna

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  Kozhi Melagu Veruval

  Atul Kochhar’s fried chicken dish is spicy with pepper and other Indian ingredients but is not chilli-hot

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  Perfect pesto

  Matt Tebbutt’s secret to perfect pesto is Sardo cheese, which gives a stronger, better flavour

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  Russian leprichaun

  Irish whiskey cream and Russian vodka are combined with dry sherry and coffee liqueur in Olly Smith's highly-alcoholic cocktail

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  Spatzle with chicken, trevisse and garlic butter

  Oliver Rowe shares an easy recipe for a traditional egg pasta dish from southern Germany. The richness is off-set by trevisse, a bitter vegetable similar to chicory