RECOMMENDATIONS

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  Almond and orange florentines

  These simple little biscuits from Tamasin Day-Lewis add a touch of sophistication to cool desserts, especially ice creams

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  Keralan-style Orkney brown crab with sweet corn

  Cyrus Todiwala shares a moreish curry inspired by the south Indian state of Kerala, a land abundant with seafood

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  Hand-made bangers with mustard mash explosion

  Try your hand at making Simone Lester's bangers - herby pork and sage or spicy chorizo. Served with magnificent mustard mash

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  Cornish crab cocktail with avocado and sweetcorn sorbet

  Jason Atherton shows that it doesn't have to be difficult to create a thoroughly stylish starter for a special dinner

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  Fish and thick-cut chips with tartare sauce and mushy peas

  Tom Aikens from Tom’s Place shows you how to cook the quintessential fish and chips with traditional accompaniments

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  Grilled prawns with brown crab aioli

  Increase the quantities and serve Aaron Craze’s delicious prawns with drinks or as an easy starter

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  Hot mustard and turkey cheese burgers

  These turkey burgers are flavoured with garlic, mustard and Worcestershire sauce and topped with bubbling Cheddar cheese

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  Rice and peas

  Junior Francis shows Gary Rhodes how to make this traditional Caribbean dish, which is the perfect accompaniment to high spiced meat or poultry dishes. It should really be called rice and beans though, since there is not a pea in sight.

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  Best-ever mashed potato

  For a fluffy mash, rich with butter, this recipe by Nigel Slater is the one for you

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  Lamb chops and artichoke

  Arthur Potts Dawson serves griddled lamb with violet artichokes smothered in a tahini and lemon dressing, dotted with sesame seeds