RECOMMENDATIONS

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  Salmon and smoked haddock fishcakes

  David Massey demonstrates the simple pleasure of a well-crafted fishcake using fish poached in milk with bay leaf

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  Designer fish and chips with pea emulsion

  Andrew Nutter's sophisticated elegant take on traditional fish and chips incorporates ginger flavoured batter, spicy brill fillets and a light petit pois dressing

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  Dead man's fingers

  Get the kids to help make these mini toad-in-the-holes look as scary as possible. From Tana Ramsay

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  Smoked mackerel salad

  James Nathan’s salad is served with parsley pesto and crisp croutons

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  Honey roast duck confit with tomato beans

  James Martin gives rich duck confit a mouth-watering bite with piquant red wine sauce and serves it with tasty tomato and butterbeans

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  Cheese rissoles

  Simon Rimmer combines the textures of crisp fried potatoes with melting smoked cheese and a minty pea purée for a thrifty dinner party starter

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  Black truffle focaccia

  Gennaro Contaldo makes an indulgent Italian bread with a potato, onion and black truffle topping

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  Bon paa with sticky rice

  A traditional Laotian dish with the distinctive tastes of fermented fish and smoky chillies from Natacha Du Pont de Bie

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  Red snapper with refried beans

  Thomasina Miers’ Mexican-inspired fish dish is a healthy combination of fish, beans and tomato salsa

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  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!