RECOMMENDATIONS

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  Neck fillet of lamb with mozzarella and tapanade

  The neck fillet of lamb is an inexpensive cut and full of flavour, especially with these Mediterranean flavours.

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  Toad in the hole

  Malt vinegar is the surprise ingredient in Brian Turner's take on a traditional British favourite

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  Parma ham and cranberry stuffing meatballs

  Alastair Hendy's deliciously flavourful cranberry stuffing balls makes a great side-dish for either Thanksgiving or Christmas dinner

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  Ossobuco with saffron risotto

  Gennaro Contaldo’s traditional Italian dish of braised veal shin sprinkled with gremolata (a herby topping) is served with a rich saffron risotto

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  Glass noodles with fresh salmon, lime and mint

  Jill Dupleix puts some of those Asian store-cupboard ingredients to use in her summery Thai noodle salad

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  Crab thermidor

  Carla Lagan Brown has come up trumps with this easy but indulgent shellfish recipe, creating an impressive alternative to the more traditional lobster thermidor

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  Empanada

  The name of this traditional savoury pastry from Mario Batali comes from the verb empanar which means to cover with pan (bread).

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  Omelette

  Rowley Leigh shows how to make the perfect fool-proof omelette with some simple ingredients and the aid of a fork

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  Rump steak with stout and mustard gravy

  Stout, English mustard and caramelised onions combine to make a luxurious sauce for Gary Rhodes' rump steak

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  Rack of lamb niçoise

  Angela Hartnett serves succulent roast lamb with a garnish of courgettes, tomatoes and olives