RECOMMENDATIONS

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  Fennel, herb and chilli salad

  The aniseedy twang of Mitch Tonks' salad has a natural affinity with fish

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  Brochette of pineapple with rum crème fraîche

  Round off a meal in Caribbean style with Chris Galvin's recipe for skewered pineapple and sweet vanilla sauce

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  Irish stew

  Myrtle Allen’s Irish stew – that classic combination of lamb and potatoes – tastes even better if you make it the day before

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  Orange cheesecake

  Michel Roux uses pâte sablée in this fresh orange cheesecake – it’s more fragile and delicate than pate sucrée (sweet shortcrust pastry), but melts in the mouth like no other pastry. One of the all-time great cheesecake recipes

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  Blind scouse with herb dumplings

  A Liverpudlian bean and vegetable soup with dumplings from The Vegetarian Society

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  Swiss chard rice cakes on liquorice coconut curry

  Peter Gordon serves up a tasty vegetarian dish, transforming classic winter ingredients with the addition of some more exotic flavours

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  Oriental chicken salad

  Bursting with zesty Asian flavours, Tamasin Day Lewis's mouth-watering salad makes an excellent starter or light supper

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  Red velvet cake with cream cheese icing

  Lorraine Balinska makes this traditional American cake with vivid red colouring

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  Langoustine risotto with courgette flowers

  James Martin's creamy risotto incorporates delicately flavoured langoustines and is served with a crisp batter-coated courgette flower

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  Hoso maki sushi

  Reiko Kashimoto’s teaches John Torode how to make the most simple sushi roll - vary the fillings according to what you fancy