RECOMMENDATIONS

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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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  Goulash

  Stephen Midgley from Grado restaurant in Manchester prepares meltingly-tender goulash

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  Shortbread

  For a light buttery flavour try James Martin's grandmother's mouth-in-the-mouth shortbread

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  The perfect curry paste

  Everyone has their version of a curry paste, and Aaron Craze’s includes tomato puree, nutmeg, allspice and cinnamon for a twist

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  Rack of lamb with honey

  Gary Rhodes' honey and wholegrain mustard-glazed rack of lamb is served with chive and butter potatoes

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  Pork and leek sausages with black pudding and leek mash

  Wholesome British flavours - pork, apples, cider and black pudding - make a delicious (and quick) sausage supper

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  Cannoli stuffed with ricotta

  Topped with chocolate sauce, Aldo Zilli’s traditional Italian sweet treats make a perfect dessert

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  Grenadian fried chicken

  Be transported to a Caribbean beach with Aaron Craze’s finger lickin’ good chicken with its notes of chilli and allspice

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  Duck confit with braised red cabbage

  Rich and indulgent, Rick Stein's duck recipe combines the sweetness of red cabbage with the meaty texture of slow-cooked duck

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  Spaghetti bolognese

  Roopa Gulati's spag bol is packed with herby notes and topped with Parmesan shavings - a much-loved comfort dish