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RECOMMENDATIONS
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Japanese fishcakes
Jason Atherton adds a twist to fishcakes with fresh Japanese flavours and crunchy panko breadcrumbs.
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Sweet chilli and cranberry glazed ham with cheesy leeks
Merrilees Parker makes a gorgeous glazed ham, served with cheesy leek and parsley mash
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Stewed apple with sweet ricotta and cobnuts
Arthur Potts Dawson's simple dessert is a delightful contrast of textures and flavours that makes the most of a traditional Kentish nut crop
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Roast rack of lamb with crushed potatoes and caramelised garlic
Slowly caramelised garlic adds a gentle flavour to Rick Stein's classic French roast rack of lamb
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Pork chops with morels and wild garlic
Jun Tanaka puts an interesting spin on pork chops, with the smoky flavour of lapsang souchong tea
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Fillet of beef with green apple, blueberries and redcurrants
Chef Gennaro Contaldo shares a simple family recipe which one of his protégées made for him on a recent visit to Tuscany
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Crepes Suzette
A classic French recipe for flambéed orange pancakes from Matthew Fort and Raymond Blanc
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Poached haddock with spinach custard
Matthew Fort’s baked haddock custard is perfect Sunday night food
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Potato-coated lamb cutlets
Cyrus Todiwalla serves Parsee-style lamb cutlets covered with spiced mashed potato, rolled in semolina, fried and served with an onion and tomato gravy
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Hummous and salad
Aaron Craze serves a pimped-up hummous with a refreshing salad on the side.
