RECOMMENDATIONS

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  Fish pie

  Allan Galway adds a twist to the classic fish pie, by putting the mash on the bottom and topping with a golden layer of melted cheddar

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  Mint labne

  Matt Tebbutt flavours this creamy Middle-eastern cheese with lemon zest, making a tangy side dish that's great with pitta bread

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  Bloody Mary cottage pie

  Tiffany Goodall cooks comfort food on a student budget, giving an old favourite a contemporary twist

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  Plain paratha (lightly fried bread)

  Discover just how delicious a home-made paratha can taste with Vicky Bhogal's recipe for these classic Indian flat breads

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  Hazelnut cake

  Theo Randall gives an Italian twist to the traditional British dessert of cake and custard, by serving warm hazelnut cake scattered with grated chocolate and light, frothy zabaglione

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  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

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  Tiramisu

  Crunchy biscotti and silky clotted cream provide a contrast of textures in this espresso-laced dessert from Clodagh McKenna

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  Chicken liver salad with pancetta and lentils

  Theo Randall’s easy salad is elegant enough for guests, yet costs a mere £2.35 per serving

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  Fennel minestrone

  Arthur Potts Dawson makes the perfect winter warmer that's also a bargain at 87p a serving!

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  Melanzane alla Parmegiana

  Matthew Fort’s dish of aubergines with passata and parmesan is based on a family recipe from Syracuse, and makes a superb starter