RECOMMENDATIONS

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  Coq au vin

  Jun Tanaka makes the traditional French dish of chicken in red wine

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  Boozy toffee sauce

  Rachel Allen's boozy toffee sauce makes a nice change from Brandy butter.

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  Sausage rolls with brown sauce

  Claude Bosi’s modern take on a classic contains black truffles and foie gras for the ultimate in extravagance

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  Scallops with clementine, ham and almond salad

  Richard Corrigan makes a colourful Spanish-inspired starter with a sherry and clementine dressing

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  Momma's soulatouille

  A big pot of vegetables, a little southern spice and fillets of jerk fish make Cherita Jones' hearty Soulatouille a recipe to remember

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  Rooster Potato Goulash

  In this adventurous take on a Hungarian classic, Andrew Fairlie shows us how to make a satisfying meal-in-a-hurry

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  Potato cake with ham, egg and cheese

  Matthew Fort’s delicious supper dish is easy, nourishing and feeds four for less than £5

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  Oaty cheese biscuits with rosemary

  These biscuits from the British Cheese Board are delicious topped with thin slices of Cheddar and red grapes

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  Apple and cinnamon charlotte with custard

  Claire Clark’s dessert makes a great way to round off Sunday lunch for family and friends

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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