RECOMMENDATIONS

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  Cream of pea soup with croque monsieur

  Andrew Turner’s quick pea soup is turned into a filling supper dish with the addition of snack-size rounds of croquet monsieur

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  Coq au vin

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

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  Roasted root vegetables

  James Martin rustles up a tasty dish of thyme- and garlic-scented vegetables - perfect alongside a roast rib of beef

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  Dressed crab

  Rachel Allen offers an alternative to traditional dressed crab - crabmeat topped with white sauce and buttered crumbs served in the shell

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  Stuffed chicken, baby courgettes and vine leaves

  Amoul Oakes flavours this Lebanese chicken dish with spices and coffee, then layers it with the vegetables and a rice and lamb mince stuffing

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  Beetroot with onions

  Carmine-coloured and speckled with cumin seeds, Madhur Jaffrey's side dish makes a vibrant addition to any Indian banquet - perfect as a foil for a hot curry

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  Tournedos rossini with cheese and onion potato and ratatouille

  Big on bold Mediterranean flavours, this meaty steak and garlicky ratatouille is Andy Tynemouth's ultimate party piece

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  Pan-fried seafood Xiamen style

  Seafood in its shell is cooked with ginger and spring onions for Chinese finger food at its best – from Gary Rhodes

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  Salmon and herb gnocchi

  James Martin's light choux pastry puffs are served with a tasty sauce and topped with luxurious salmon for an elegant meal

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  Coconut prawns with steamed rice

  A quick seafood curry to warm a cold evening from Sanjay Dwivedi