RECOMMENDATIONS

• 

  Coconut broth with noodles and chargrilled chicken

  Paul Merrett adds seasonal vegetables to his Asian broth – this recipe is full of springtime produce, but substitute others during the rest of the year

• 

  Pork chops with spiced lentils

  Matt Tebutt rubs spicy flavours into pork chops for serving with an equally spicy side dish of lentils

• 

  Bacon-wrapped roast quail

  Keen home cook Andrew Young was pitted against top chef Rosario Guarneri with his recipe for roast quail served with red cabbage

• 

  Oat and raisin cookies

  Fully of oaty goodness, these can easily be whipped up after school.

• 

  Gratin dauphinois

  Matthew Fort’s simple recipe will yield perfect potato dauphinois every time

• 

  Traditional lancashire hotpot

  A wonderfully satisfying casserole from James Martin - tender thyme-scented lamb and kidneys beneath a crisp buttery potato topping

• 

  Peach tart

  Katie and Giancarlo Caldesis cook up a taste of summer with these sunny peach tarts

• 

  Vegetarian breakfast

  Simon Walker’s veggie breakfast of champions is accompanied with hearty hummous and guacamole with a kick

• 

  French-Italian alps fondue

  A rich and creamy cheese fondue with Italian fontina, French reblochon and kirsch from Clodagh McKenna

• 

  Elizabeth raffold's orange custard

  Tamasin Day Lewis creates a delightful orange dessert based on Elizabeth Raffold's creamy orange custard