RECOMMENDATIONS

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• Dahl and chapattis

  

  Jo Wood’s red lentil dahl is served with fresh chapattis made with whole-wheat flour – they’re easier to prepare than you might think

• Halibut with spring onion polenta

  

  Sophie Michell’s sophisticated fish supper combines halibut with crab and spring onion polenta and is served with a fennel and pea shoot salad

• Designer fish and chips with pea emulsion

  

  Andrew Nutter's sophisticated elegant take on traditional fish and chips incorporates ginger flavoured batter, spicy brill fillets and a light petit pois dressing