RECOMMENDATIONS

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  Strawberry jam omelette soufflé

  Jun Tanaka whisks egg whites and egg yolks separately to achieve a super-light omelette, flavoured with lemon zest, vanilla and jam

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  Spicy sausages with Bombay mash potato

  Spice up your bangers 'n' mash with this perky recipe - serve with mango chutney and a crunchy salad of radishes, cucumber and coriander

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  Herby baked scallops

  Scallops baked with a herb crust make a delightful starter or weekend lunch - serve with a salad and lemon wedges.

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  Moroccan lamb stew with pumpkin and preserved lemon

  Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in Antony Worrall Thompson’s satisfying dish

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  Jellied bacon and parsley with potato salad

  Matt Tebbutt plays with texture in this sensational starter of savoury bacon and creamy Jersey Royal potatoes

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  Pumpkin soup

  A sweet and creamy soup from James Martin to warm up the winter months

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  Passion fruit curd tart

  Crisp golden pastry with a gorgeous passion fruit filling makes this a dream of a dessert from Tamasin Day-Lewis

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  Roast haddock with potato salad

  Inject a bit of Italian sunshine into your potato salad with lemons and basil in Rachel Allen’s simple starter recipe

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  Rolled pork with basil, pine nuts and parsley

  Paul Rankin makes an impressive stuffed herby pork centrepiece, served with a potato, pea and horseradish salad

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  Lemongrass and ginger cake

  The winner from our summer, 2008, baking competition, Catherine Hudspith, shares her winning cake recipe with the fresh flavours of lemongrass and ginger.