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  • Quiche Lorraine

    Quiche Lorraine

    Named after the Lorraine region of north-east France, Rachel Allen’s recipe for this classic quiche is delicious served with a green salad and tangy relish

  • Lamb chops and artichoke

    Lamb chops and artichoke

    Arthur Potts Dawson serves griddled lamb with violet artichokes smothered in a tahini and lemon dressing, dotted with sesame seeds

  • Pasta with a Bolognese sauce

    Pasta with a Bolognese sauce

    Gennaro Contaldo makes his version of the classic Bolognese sauce, using beef and pork for extra flavour

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