Curtis: I'm pretty decadent. I love—you don't have it as much in America, but my mom makes this roast pork. She leaves the skin on, which turns into this crispy crackling. So I'd probably have like roast pork with an apple sauce, crispy potatoes, some honey-glazed carrots. Oh, I'm going to make myself hungry. What else? I'd have some fresh sea scallops to start, some broad beans in like an orange reduction maybe. Then for dessert, I'd do that pot de chocolat in my book.
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