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RECOMMENDATIONS
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Stuffed sea bream
Sea bream is great for stuffing and baking whole; Aldo Zilli doesn’t disappoint with his Parma ham, mozzarella and anchovy-stuffed bream
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Egg with minced lamb
Comedian Shazia Mirza shares her recipe for eggs wrapped in minced lamb in a tomato curry sauce
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Raspberry soufflés
Rosemary Shrager's fruity raspberry soufflés are light as air and make a wonderful dessert after a heavy main course
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Korean beef (bulgogi)
Rump steak in an aromatic sesame marinade from Mark Millon
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Chicken satay
Everybody's takeaway favourite, chicken satay is incredibly easy to make at home.
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Italian bubble and squeak
Arthur Potts-Dawson, London’s leading eco-friendly chef, cooks ribollita – an Italian take on bubble and squeak that literally means ‘reboiled’
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Bibimbap (vegetable, pork and rice bowl)
Karen Choi shows John Torode how to make a traditional Korean dish using doragee (a root veggie) and bracken stalks - feel free to use whatever vegetables you prefer
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Individual banana tarte tatin with white chocolate custard
Simon Rimmer makes an upside down tart with crisp golden pastry and sticky glazed bananas
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Lobster and sprue asparagus salad
Reach giddy culinary heights with Lawrence Keogh's luxurious salad dressed with homemade lobster oil
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Venison with cranberries and savoy cabbage
A redder than red cranberry sauce brightens up Bryn William's classic winter dish
