RECOMMENDATIONS

• 

  Scouse stew

  Paul Heathcote’s recipe for a Liverpudlian favourite uses both neck of lamb and minced lamb for a hearty serving

• 

  Prawn biryani

  Keep a light touch when stirring together Anjum Anand’s biryani for a dramatic centre-piece

• 

  Lamb’s tongue with cabbage and carrot salad

  Matthew Fort presents an easy starter with a bit of a kick.

• 

  Roast sugar-baked ham with parsley sauce

  Galton Blackiston’s tender ham makes a special celebration dish – with lots of delicious ham left over for family meals

• 

  Paella cakes

  Try Jo Pratt’s unconventional way of enjoying a classic Spanish seafood paella

• 

  Roast pigeon with Jerusalem artichokes

  Rediscover the flavour of game with Thomasina Miers’ simple wood pigeon with charred Jerusalem artichokes and a vivid green parsley oil

• 

  Toffee apples

  Relive nostalgic childhood memories with Roopa Gulati's crackingly good toffee-coated apples

• 

  Orange chicken bake

  A citrus tang adds a tasty surprise to the traditional chicken bake, in this recipe by Tana Ramsay

• 

  Roast belly pork

  Paul Rankin knows that the secret to perfect crackling is lots of patience… and some salt and vinegar

• 

  Rigatoni with radicchio and pancetta

  For a sumptuous supper, try cooking up this creamy pasta from Theo Randall