RECOMMENDATIONS

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  Welsh cakes

  From breakfast to high tea, these fruity griddle cakes from Tom Norrington- Davies are great served warm with all manner of toppings

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  Pink meringues with raspberry cream

  Think pink with Rachel Allen's glorious raspberry swirl meringues

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  Glazed pork chop with peppers

  Jun Tanaka serves French-trimmed pork chops cooked in a sticky honey-soy glaze with sweet and sour peppers and herb dressing

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  Steamed mussels with tomato and tarragon

  Serve Rick Stein's juicy mussels flavoured with garlic, white wine, tomatoes and aromatic tarragon with crusty bread to mop up the delicious juices.

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  Melba toast

  Melba toast is a perfect accompaniment for potted shrimp, pate or soup. From James Martin

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  Spicy chicken with plantain chips and mango chutney

  Paul Merrett enjoys a bit of sunshine cooking with this zingy recipe from the tropics

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  Devon Red Ruby sandwich

  This classic beef sarnie gets the top chef treatment, with Michael Caines’s additions of plucky celeriac remoulade and confit garlic and parsley butter

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  Chocolate fudge cake

  Michael Caines cooks a deliciously rich cake that’s perfect for sharing

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  Ottoman lamb with sultan’s pleasure

  Diana Henry serves a Turkish classic of stewed lamb on a creamy purée of aubergines, the latter of which is also known as hunkar begendi, meaning ‘the sultan likes it’

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  Bengali prawn curry

  Jayanti Bhattacharyya demonstrates Chingrir Malai, a spiced prawn curry typical of her region of India