RECOMMENDATIONS

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• Rabbit wrapped in Parma ham

  

  Anthony Demetre and Jade Jones transform rabbit into a fine dining dish with a rich reduction sauce and seasonal vegetables

• Pork with rosemary, thyme and garlic

  

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

• Fresh tomato sauce for spaghetti

  

  Annabel Karmel's children love this meal. You will need to choose good-quality, ripe plum tomatoes to get the best flavour - look for ones with a dark-red colour