RECOMMENDATIONS

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  Cheesy chips

  Galton Blackiston makes a smarter version of the post-pub favourite cheesy chips, with Parma ham, balsamic vinegar and two types of cheeses

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  Fish and chips

  Double cooked chips are the secret to this British favourite from Roopa Gulati

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  Chicken in a jar

  Paul Bloxham serves a dramatic dinner party dish of chicken cooked in a preserving jar with a deluxe salsa verde and crisp slices of French sourdough bread

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  Sea bream with sauce vierge

  Daniel Galmiche prepares baked fish fillets, served on a bed of mash with a fresh and simple herb and tomato sauce

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  Russian wild mushroom soup with farro

  With its Russian origins, Diana Henry’s hearty mushroom soup is sure to hit the spot on a freezing day

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  Corn bread

  Best served warm from the oven, Lesley Waters's recipe for a classic American corn bread makes a great side-dish

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  Spiced battered kingfish with machchi masala

  A pungent spice masala sprinkled over at the end adds the finishing touch to Marut Sikha's crisp-coated fish fillets

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  Wild salmon with parsley and sorrel sauce

  Jeremy Lee serves wild salmon fillets with a vibrant herb sauce and garlicky spinach

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  Filipino spring rolls

  Mae Williams and John Torode cook traditional Fillipino crisp fried snacks paired perfectly with a vinegar and onion dipping sauce

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  Ox tongue salad

  Giorgio Locatelli uses a sharp salsa verde which cuts through the meaty richness of ox tongue