Cuisine

Lentil fricassee
A flavoursome vegetarian dish that’s a great source of energy as an alternative to traditional carbs

Bread sauce
Make your bread sauce in advance – it will freeze for up to one month – and thaw overnight

Herb oil
Herb oils are great in mayonnaise, salad dressings and any recipe where you might use a good olive oil

Pancetta, fennel and sweet pepper tart
A tasty family dish, this also works well as a supper party first course if you bake individual tartlets in four 7.5cm/3in, loose-bottomed tins

Paul Rankin's turkey with an Irish twist
Young turkey breasts don't need a long cooking time – they can be treated basically the same as chicken, says Irish chef Paul

Aldo Zilli's mixed mushroom risotto
The secret to creating a delicious and authentic risotto is always to make sure that you use fresh stock and good seasonal ingredients

Andrew Fairlie's braised shoulder of lamb
Cuts such as shin, shoulder and oxtail have more connective tissue so need very slow, gentle cooking in order to tenderise the meat without drying it out

Corsican spatchcocked chicken with lime and coriander raita
There’s a fantastic range of flavours in this finger-lickin’ dish of gently spiced chicken with a citrussy and herb edge served with a piquant and refreshing raita