This classic fish and chips recipe from Nathan Outlaw demands even a homemade tartare sauce. This battered fish recipe uses hake and is given added gravitas by the knowledge that Nathan Outlaw is perhaps Britain's best fish and seafood chef and has recently produced a phenomenal cookbook, British Seafood.
These naanzas from Vivek Singh make an inspired change from regular Italian pizzas. Paneer is a great substitute for mozzarella while the Indian spices excite will the tastebuds. This recipe will provide the base for lots of variations.
Graham Campbell creates a delicious variation on pizza by serving up a bread that contains tomato purée and cheese. Why not sprinkle over some herbs - thyme, oregano and parsley will work nicely - before serving up this pizza bread recipe.
Mildly spiced, with the exotic flavours of pineapple, banana and coconut, this curry recipe from Galton Blackiston is a brilliant way to use up leftover roast turkey, and provides some tropical sunshine during the festive season.
One of the legends of rustic French cuisine, Pierre Koffmann, shares his definitive take on pissaladière - France's answer to pizza. The key to this classic pissaladière recipeis to cook the onions carefullly, ensuring they are sweet and tender.
This recipe is a great introduction to curries, and comes from Adam's wife, Asha, who is of Bengali descent. The Bengali style is to cook rice without salt, as it then balances with the curry, but add a little salt if you prefer.
Josh Eggleton's fish and chips recipe is an excellent rendition of a British classic, and you can even rustle up all your favourite accompaniments at home. Haddock fillets are coated in a light and fluffy beer batter, then served with a homemade tartare sauce, crushed peas and, of course, chunky chips.