Paul Carmichael's great cake- For macerated fruit, mix fruit in a bowl, then transfer to a jar, pour in rum and Port, seal and set aside in a dark cool place.
To the classic combination of apple, blue cheese and hazelnuts we’ve added celery and celeriac for an extra-crunchy salad that makes a great light lunch or a side dish for grilled steak or chicken.
Curtis Stone shares his recipe the barbecued lamb ribs he plates up at new LA restaurant Gwen. "Lamb ribs are juicy and delicious to eat right off the bone," says Stone. "The ribs are covered and cooked low and slow in the oven and are finished uncovered on the barbecue to achieve a good crust."