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RECOMMENDATIONS
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Chocolate chilli pork ribs with corn on the cob
Dark chocolate is the secret flavour ingredient in Arthur Potts Dawson’s finger-licking pork ribs
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Haddock and leek fishcakes
Silvana Franco serves haddock and leek fishcakes.
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Clear tomato juice
Matthew Fort makes an aromatic tomato cocktail and serves it with broad beans and radishes
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Welsh lamb dinner
Marilyn Monteith puts together all the components of a hearty Welsh dinner by accompanying a succulent meat casserole with root vegetable mash, new potatoes, leeks and cabbage
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Cucumber and mint soup
Matt Tebbutt’s refreshing starter combines two of the most cooling ingredients available
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Meatball and lovage soup (ciorba di perisoara)
Frances Jones-Davies' soup brings out the musky, lemon flavours of this herb complementing the beef and vegetables
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Baked rice pudding with poached rhubarb
Michael Caines shares a warming, and quintessentially English, dessert from his childhood
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Steamed salmon with black beans
Salmon is not a Chinese fish although it is growing in popularity in cosmopolitan Hong Kong and Canton. Ken Hom shows you how east meets west
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Quince and polenta crumble
Perfumed quince and musky spices combine in Matt Tebbutt's delicious crumble
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Ottoman lamb with sultan’s pleasure
Diana Henry serves a Turkish classic of stewed lamb on a creamy purée of aubergines, the latter of which is also known as hunkar begendi, meaning ‘the sultan likes it’
