RECOMMENDATIONS

• 

  Braised lamb shanks with barley broth

  This slow braise from Peter Gordon yields two courses: a hearty barley broth to start, then a bowl of herby pasta topped with the meltingly tender lamb meat

• 

  Pecan pie

  Celebrate Thanksgiving the all-American way with Diana Henry's classic Pecan Pie

• 

  Pork tenderloin with cabbage and bacon

  Savoy cabbage, bacon and apples complement pork tenderloin in Gary Rhodes' traditionally British supper

• 

  Grilled bananas with rosemary, toffee sauce and instant ice cream

  James Martin's hot bananas topped with luscious toffee sauce are served with creamy banana buttermilk ice cream, that's made in just minutes

• 

  Tandoori roasted pistachio chicken

  Punjabi chef Manjit Gill cooks Murgh Pistadah, chicken cooked in the traditional tandoori style, but with a spiced pistachio marinade

• 

  Gateaux of carrots and Gruyère

  Anton Edelmann cloaks this elegant vegetable terrine in a spicy vegetable sauce

• 

  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!

• 

  Kakori kebab

  These minced lamb kebabs from Mughlai cook Salma Husain are enriched with kidney fat and sweetened with cloves - ideal to cook over a hot barbecue

• 

  Chocolate simnel cake

  Matt Tebbutt’s chocolate simnel cake is made with two types of marzipan sandwiched between sponge and topped with chocolate truffles and glazed almonds

• 

  Mackerel teriyaki

  A boozy marinade cuts through the oily fish in Matt Tebbutt's simple supper dish