RECOMMENDATIONS

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  Anchoïade

  Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

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  Devon crab cakes

  Thomasina Miers serves a wonderful seasonal treat, using a surprise ingredient of stale bread instead of the usual potatoes

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  Braised Rooster Potatoes and Garlic

  Well known chef Andrew Fairlie makes a simple warming dish which goes down a treat with roast lamb

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  Mixed vegetables in a mustard and cumin sauce

  Black mustard, cumin and onion seeds give a kick to potatoes, cauliflower, carrots and tomatoes in Madhur Jaffrey's flavoursome vegetarian dish

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  Red cabbage and stilton slaw

  Elisa Benyon makes a crunchy salad favourite with red cabbage, blue cheese and a tangy mustard and cream dressing

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  Boozy espresso laced ice cream

  Jo Pratt's take on the favourite Italian dessert 'affogato' is easy peasy, super speedy and seriously scrumptious!

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  Double chocolate walnut brownies

  Give in to temptation with these heavenly double-choc-nut brownies and their soft chocolate centres

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  Pork belly with silky mash and pak choi

  Super-smooth mashed potato is the perfect accompaniment to Jason Atherton’s aromatic pork belly and crunchy Asian greens

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  Herring salad with dulse

  Gary Rhodes uses an Irish sea vegetable, to add an extra hint of the sea to his potted herring salad

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  Wagyu steak, duck fat chips and béarnaise sauce

  Jason Atherton uses soft-boiled eggs in his unusual version of béarnaise sauce, which packs a punch with top-notch wagyu steak