| Trends may come and go but some dishes never go out of fashion. That's because they are so good that no matter the prevailing culinary fads, we just keep eating them. This week's guest chef, Annie Smithers , is impervious to trends. Over four decades in kitchens she has stayed at the top of her game, turning out classic dishes that people really want to eat. Her book, Kitchen Sentimental, presents some of her favourite recipes selected over her long career. Today we present three of these - sticky date pudding, lavender scones and pot-roasted chicken. Our contributing chef Lennox Hastie has also had a long and hugely successful career. In this week's contribution he recounts the time when, as a young chef, he worked in a private kitchen cooking for the Sultan of Oman. "With a deep appreciation for the finer things in life, the Sultan was never simply eating; he was experiencing, and it was our job to make that experience unforgettable," Lennox writes. His recipes this week recreate two amazing dishes he created for the Sultan, and they are easily achievable at home. Click on the link to see his omani shuwa (slow-cooked lamb) and saffron rice recipes. They are dishes fit for a king. | 