We've made leeks the star of our elegant, simple starter. Hazelnuts add crucial crunch and the anchovy dressing gives the dish an umami depth of flavour
We’ve swapped potatoes for turnips in this classic French dish, to make the most of a winter veg. Their pepperiness contrasts with the Reblochon cheese
The parsnip makes the pudding extra light and soft – much like a carrot cake. Its earthy sweetness works wonderfully with the glossy caramel sauce
Cooking the salmon slowly in oil, or ‘confit’-ing it, is a restaurant way of keeping the fillets wonderfully soft and moist
Ready-made pastry and marzipan make these tarts a doddle to make for summer dinner parties
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice
Gordon Ramsay keeps the cost of entertaining down by working his magic on a cheap cut of meat
The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality
Make the onion topping for this simple gastropub-style starter up to two days ahead
All the flavours of a gorgeous mug of malty cocoa, combined into a delicious ice cream
Angela's ultimate version of the Italian classic is lower in fat but still wonderfully creamy
A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple
Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper
The tangy dressing gives this salad a punch and lightness that fits well into a varied buffet lunch
Throw a whole new spin on fish pie with this flaky puff pastry bake - filled with capers, basmati and red peppers too
These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead
This relaxed mackerel pâté starter can be whizzed up in just 15 minutes - and it won't break the bank either
The dressing for this filling salad is quite unusual as it has chicken stock in it, which adds a great depth of flavour
Poaching blueberries really brings out their flavour, especially with a dash of balsamic vinegar
