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Vivid pink linguine cooked with grated beetroot and creme fraiche, topped with crunchy pine nut breadcrumbs and goat’s cheese.

A simple, high-hydration overnight pizza dough — the wetter the dough, the bigger the bubbles.

Italian-style rolled pork belly and loin, stuffed with garlic, fennel and rosemary, slow-roasted then blasted hot for crackling skin.

Greek-style grilled pork skewers served in warm pittas with tomato, red onion and tzatziki.

A passionfruit and vanilla martini made with Passoã and vodka, traditionally served with a shot of prosecco.

Crispy fried mashed potato strips, finished with a sprinkle of parmesan while hot.

Tom Kerridge’s slow-cooked baked beans with bacon, served with fresh soda bread.

A quick weeknight spaghetti bolognese with a rich beef and red wine ragù, ready in half an hour.

A weeknight take on malai kofta — crisp-fried paneer in a spiced tomato and cream sauce with peas.

A raspberry, coffee liqueur and vodka mudslide-style cocktail — ingredients only, method not yet confirmed.