RECOMMENDATIONS

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  Coley with lemon and capers

  Matt Tebbutt serves fried coley topped with grated boiled egg, croutons and a smooth caper, lemon and shallot sauce

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  Moroccan chicken with saffron honey

  Cinnamon, coriander and orange flower water impart exotic North African flavours to Diana Henry's casseroled chicken

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  Green chicken biryani

  Anjum Anand’s unusual biryani is from one of the south-western regions of India and is a spectacular dish that deserves to be better known

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  Spaghetti with monkfish and clams

  An easy seafood sauce that can be made while the pasta is cooking, from Arthur Potts Dawson

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  Chocolate and beetroot cake

  Chocolate and beetroot are a winning combination in Diana Henry's decadent home-made cake with crème de cassis icing

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  Gloucester old spot sausages with mustard and maple syrup

  Have a meaty feast with Gary Rhodes' recipe which celebrates flavoursome Gloucester Old Spot pork

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  Ravioli with asparagus

  Aaron Craze cracks an egg into the centre of fresh ravioli to make an impressive pasta dish

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  Panettone bread and butter pudding

  Galton Blackiston uses panettone to add extra richness to this smart version of a nursery classic, enriched with mixed peel, sultanas and fresh vanilla

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  Steamed wild bass with mussel tartare

  Speckled with gherkins, capers and lightly steamed mussels, Stephen Harris’ fish dish looks delicate, but is packed with robust flavours

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  Pork vindaloo

  Kashmiri chillies are mild, giving this reputedly fiery curry depth of flavour without too much heat, from Goan cook Ananda Solomon