RECOMMENDATIONS

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  Salt and pepper prawns with tomato salad

  Bill Granger’s crispy prawns, with just a hint of chilli, make a perfect starter or even a light lunch

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Meringue roulade with pomegranate seeds

  A pretty pink, bejewelled dessert with delicate floral flavours from Darina Allen

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  Dover sole cooked in butter with parsley and lemon

  Mitch and Matt keep it simple with the holy trinity of flavours in this delicious fish recipe – butter, lemon and parsley

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  Reindeer hamburger salad

  Sarah La Fountain shares a Finnish recipe for a bun-less burger, using a mix of pork, reindeer and venison meat and served as a salad

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  Coq au vin

  An overnight marinade adds depth to Daniel Galmiche's French classic

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  Pork belly with bramley apples and parsnips

  Gary Rhodes roasts pork belly on a bed of parsnips, served with a bramley apple sauce

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  Chicken and egg kebab

  Marut Sikha makes Kathi Kebab - a cheap, tasty and filling snack enjoyed by all throughout the day

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  Aubergine and courgette crostinis

  Diana Henry makes two tasty vegetable toppings to pile onto slices of crisp garlicky toast

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  Vegetable coconut and peanut curry

  Tana Ramsay's creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course