RECOMMENDATIONS

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  Crab cakes with chilli jam and crème fraiche

  James Martin's spicy crab cakes are perfectly matched with sweet hot chilli jam and cooling crème fraiche

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  Mussels in beer

  Silvana Franco steams mussels in Belgian wheat beer - ideal with some crusty bread to mop up all the creamy juices and strips of bacon

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  Pea and coriander soup

  Try Madhur Jaffrey's Indian version of cream of pea soup - with cumin seeds, chilli and fresh coriander

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  Italy on a plate

  Amanda Lamb combines classic Italian deli ingredients for a colourful antipasto - vary any of the ingredients according to what you find

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  Roasted Rooster Potatoes with Garlic and Rosemary

  Andrew Fairlie, well known chef at the Gleneagles hotel has developed this flavoursome recipe, highlighting the tasteful attributes of the Bartlett Rooster potato

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  Apple and date chutney

  Add a little pizzazz to a Ploughman's, with Lesley Water's tangy and versatile Apple and Date Chutney

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  Basil and peanut butter pancakes

  Make pancakes into a sophisticated dessert with Emily Ludolf’s basil, ricotta and peanut butter version, sandwiched together with peppered strawberry jam

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  Guyanese beef and pork curry

  Jonathon Phang’s slow-cooked spicy beef and pork curry will satisfy the most demanding curry addict

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  Brandy snaps

  Toffee-coloured biscuits laced with spice and a billowing cream centre from Eleanor Smallwood

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  Mrs Kirkham's Lancashire cheese soufflés

  Serve these soufflés straight away for a soft, delicate texture, or chill them for a couple of days, then reheat for a still delicious soufflé experience!