RECOMMENDATIONS

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  Salt beef sandwich

  This moreish classic favourite is easy to construct, as demonstrated by Tom Parker Bowles

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  Black pudding and lancashire cheese with mustard butter

  Paul Heathcote makes crisp potato patties filled with melting cheese and meaty black pudding – a rich mustard butter sauce adds to the indulgence

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  Poached eggs in red wine

  This classic French recipe of poaching eggs in wine is what inspired Merrilees Parker to become a chef, with its bold flavours and colours

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  Warm spring vegetable salad with bacon vinaigrette

  Getting your daily serving of vegetables is deliciously easy with Mark Jankel’s varied and tasty vegetable salad

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  Spring risotto (risotto primavera)

  Matt Tebbutt crams all the tastes of spring into this seasonal risotto - the stock is flavoured with parmesan rinds for an even deeper flavour

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  Christmas cranberry canapés

  Easy cheesy morsels to serve up at a Christmas drinks party from the British Cheese Board

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  Broccoli with poor man’s parmesan

  Sophie Grigson makes broccoli taste so good, once you’ve had it there is no going back!

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  Bangkok in a bowl

  Nancy Lam whips up her version of thom ka gai – a classic fragrant Thai coconut and chicken soup

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  Braised lamb with flageolet mash

  Merrilees Parker shares a recipe for an ideal autumn dish of tender lamb neck fillet cooked with a herby flageolet mash

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  Mulled wine

  For a warming winter tipple try Simon Brown's simple recipe for spiced wine, great for parties