RECOMMENDATIONS

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  Guyanese pepperpot

  Jonathan Phang shares his family's version of Guyana's national dish

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  Tiramisu

  Crunchy biscotti and silky clotted cream provide a contrast of textures in this espresso-laced dessert from Clodagh McKenna

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  Potted crab

  Thane Prince's wonderfully tasty potted crab recipe is a celebration of East Anglia's famed crabs and is quick and easy to make

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  Oyster chowder

  Instead of the traditional clam chowder, Martin Blunos gives the dish a sophisticated twist with freshly shucked oysters

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  Panna cotta with chestnut purée

  Theo Randall's indulgent vanilla panna cotta is scented with Italian grappa and served with sweet chestnut purée and crunchy hazelnut brittle

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  Hazelnut and chocolate cake

  An irresistible teatime treat from Tamasin Day Lewis - a rich, chocolatey hazelnut cake with a crunchy nut topping

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  Gratin of smoked haddock with toasted brioche

  Creamy smoked haddock gratin is topped with Gruyère cheese and served with rich buttery brioche in Rosemary Shrager's delicious starter

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  Roast rabbit leg stuffed with celeriac

  The rich, gamey flavours of rabbit come through perfectly with Jun Tanaka’s suggestion of adding smokey bacon and cabbage pesto

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  Snow pancakes with rum butter

  If the weather conditions are right, Joanne Wilson uses snow in her batter for a lighter pancake. Serve them with lashings of rum butter for an indulgent treat. This pud is one her nan used to make at weekends...

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  Chicken, ham and mushroom pie

  Matt Tebbutt cooks his ultimate comfort food dish – a creamy pie that’s full of rich flavours