Michael Caines

Provençal vegetables with melted goats cheese on ciabatta, pan-fried cod with smoked bacon and shallot cream sauce, followed by carrot cake with white chocolate ice cream, make up a delicious three-course menu, courtesy of guest chef Michael Caines. From the archive, Rick Stein cooks red mullet with garlic and parsley in Fruits of the Sea, and Jennifer Patterson and Clarissa Dickson-Wright make a meal for the winners of the 1998 Oxford v Cambridge boat race in Two Fat Ladies.