RECOMMENDATIONS

• 

  Spiced tuna with crab polenta

  Coriander, fennel and cardamom add wonderful fragrance to Sanjay Dwivedi's tuna served with chilli-spiked crab polenta and creamy chutney

• 

  Fudge

  Winner of the Taste Awards 2007, Helen Eastwood shares the recipe for her award-winning fudge

• 

  Mediterranean vegetables with tahini dressing

  Diana Henry's colourful platter of vegetables with a spicy kick are perfect for an informal dinner party

• 

  Singapore-style noodles

  Give your local takeaway a miss tonight - Ching-He Huang’s stunning noodles are packed with prawns, chicken, bacon, fried egg and vegetables…

• 

  Fish pies

  This is one fish pie the whole family will love!

• 

  Roast pork pastry puffs

  There’s enough marinade for 500g of pork in Ching-He Huang’s recipe - use the extra to make roast pork sandwiches, roast pork fried rice or roast pork salad

• 

  Roast pork belly

  Nigel Slater recommends roasting pork on the bone for maximum flavour - try this recipe for delectable, foolproof results

• 

  Scouse stew

  Paul Heathcote’s recipe for a Liverpudlian favourite uses both neck of lamb and minced lamb for a hearty serving

• 

  Chocolate simnel cake

  Matt Tebbutt’s chocolate simnel cake is made with two types of marzipan sandwiched between sponge and topped with chocolate truffles and glazed almonds

• 

  Pavlova (two ways)

  Jane Johns' pavlovas are studded with fresh berries in summer and cherries and angelica in winter