RECOMMENDATIONS

• 

  Slow-braised pigs' cheeks with parsnip purée

  Pig's cheeks become very tender and gelatinous with long, slow cooking in Anton Edelman's recipe

• 

  Smoked salmon millefeuille

  Paul Rankin’s no-cook starter is easy to assemble, but looks fantastic

• 

  Border tart

  Rachel Pearson tempts our taste buds with citrus flavours and crunchy nuts

• 

  Rabbit with oven-dried tomatoes

  Matt Tebbutt chooses farmed rabbit for its pale coloured flesh and chicken-like flavour in this Mediterranean-style main course dish

• 

  Pan-fried sea bass with sformato di carote

  Giancarlo Caldesi accompanies tender white fish fillets with plump cherry tomatoes and a light and creamy carrot bake

• 

  Leg of lamb with couscous

  Couscous studded with pomegranate and raisin makes a pretty accompaniment to Aaron Craze’s rosemary, garlic and lemon lamb

• 

  Beef steaks with chop house butter

  Mark Hix cooks up a simple beef dish that’s perfect with a creamy butter flavoured with herbs, relish and mustard

• 

  Mini iced buns

  A real winner with young children, these iced buns are small enough to vanish in one bite - just the thing for kids parties

• 

  Grenadian fried chicken

  Be transported to a Caribbean beach with Aaron Craze’s finger lickin’ good chicken with its notes of chilli and allspice

• 

  Clean-tasting greens

  In Nigel Slater's simple recipe, the pure, clean, fresh taste of steamed pok choi, choy sum, or mustard greens, is tastefully dressed with a slather of oyster sauce