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RECOMMENDATIONS
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Partridge with caramelised cauliflower puree
Michael Caines transforms the humble cauliflower into a rich and flavoursome puree, perfect with crisp roasted partridge and a wild mushroom fricassee
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Langoustines with a mouli remoulade and mussel vinaigrette
Matt Tebbutt combines freshly cooked langoustines with a rich mouli and caper salad to make a sensational dish
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Leek cannelloni with lemon thyme and provolone piccante
Luxurious yet inexpensive, Rick Stein's baked pasta dish showcases the buttery flavour and melting tenderness of gently stewed leeks
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Valentine's butter biscuits
Show someone you love them with Eleanor Smallwood's crumbly heart shaped biscuits
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Saffron-poached pears with chocolate mousse
Jun Tanaka makes a deliciously decadent dessert of dark chocolate mousse and golden poached pears that serves two for less than £5.
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Lion head soup
This sensational Shanghai dish of large crab meat and pork balls, from Gary Rhodes, is served in an aromatic broth that's both soothing and delicious
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Theo’s ultimate pizza
Italian cooking expert Theo Randall cooks up his version of the ultimate pizza.
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Fritto misto
Theo Randall serves a traditional Italian mixed platter of battered and fried vegetables
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Cherry clafoutis tart
Make the most of fresh cherries with Matt Tebbutt’s pastry encased version of this light and puffy, cherry-scattered French batter pudding
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Scacciata
Matthew Fort’s Sicilian bread is studded with sausagemeat and olives, making it a meal in itself
