RECOMMENDATIONS

• 

  Lamb shish kebabs

  Tom Parker Bowles’ tasty kebabs can be assembled ahead, then cooked and served quickly when everyone comes home starving

• 

  Pizza

  Aaron Craze shows how to make pizza in true Italian style, complete with pizza twirling

• 

  Paneer and creamy spinach curry

  Roopa Gulati's simple seasoning of fried garlic, ginger and chilli makes this dish particularly memorable - serve with a stack of hot, buttery breads

• 

  Corn and crab fritters

  Chef Wan's rich satay sauce is the perfect way to savour these crisp and juicy fritters

• 

  Lemon verbena crème brûlée

  James Martin's lusciously rich desserts are infused with the exquisite intensely lemony scent of lemon verbena and topped with crisp toffee

• 

  Cheesy Rooster Pancakes

  Ring the changes and make a meal out of Andrew Fairlie’s healthy mustardy potato pancakes…

• 

  Chocolate fondant

  This chocolate fondant from Trish Deseine is one of the moistest you can imagine, and is also very easy to make

• 

  Parsnip and carrot soup (trecawl)

  Nick Jenkins cleverly disguises a whole heap of vegetables in this tomato soup which will keep the kids coming back for more!

• 

  Double cheese smoked haddock

  Gary Rhodes serves cheddar and Gruyère melted over poached smoked haddock with buttered spinach

• 

  Sea bass in chilli and fennel seed broth

  Called sea bass ‘acqua pazza’ (‘fish in crazy water’) in Italian, Francesco Mazzei’s broth is made of poached sea bass with a startling flavour palate