RECOMMENDATIONS

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  Langoustines with a mouli remoulade and mussel vinaigrette

  Matt Tebbutt combines freshly cooked langoustines with a rich mouli and caper salad to make a sensational dish

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  Miso-marinated salmon

  Merrilees Parker adds a deep umami flavour to salmon steaks with sweet yellow miso paste; perfectly matched with a light sushi rice salad

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  Saltimbocca with root vegetable mash

  Sophie Michell wraps venison in Parma ham for this game version of a famous Italian dish

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  Pork loin with anise squash and fried celeriac tops

  Spiced squash and crisp battered celeriac tops make beautiful complements to Lawrence Keogh’s simple pork loin chops

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  Pot roast Tandoori chicken

  Warm up with Aaron Craze’s rich, spicy chicken dish

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  Lamb with smoked garlic and Provencal vegetables

  Daniel Galmiche serves pan-fried lamb chops with roasted tomatoes, Provencal vegetables and sauce vierge in typical French style

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  Char-grilled snapper with mango, prawn and chilli salsa

  Rick Stein's snapper recipe is a winner on the barbecue

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  Sussex pond pudding

  Sophie Grigson makes a traditional British favourite, using limes instead of lemons for a delicious zesty pudding

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  Banana bread

  Sarah Kenyon bakes a deliciously moist cake-like bread using overripe bananas

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  Empanada

  The name of this traditional savoury pastry from Mario Batali comes from the verb empanar which means to cover with pan (bread).