RECOMMENDATIONS

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  Saffron and cardamom rice trifle

  Cyrus Todiwala’s Anglo-Indian trifle combines rose and raspberry jelly with sponge soaked in vodka raspberries and a saffron and rice base

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  Raspberry swirls

  Rachel Allen’s sticky pastries are a delicious alternative to scones for an afternoon tea

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  Sea bass in chilli and fennel seed broth

  Called sea bass ‘acqua pazza’ (‘fish in crazy water’) in Italian, Francesco Mazzei’s broth is made of poached sea bass with a startling flavour palate

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  Steamed sea bass in hot beer and ginger lime sauce

  Ching He Huang makes an Asian-inspired dish of whole steamed fish with a tangy sweet and sour sauce spiced with zingy ginger

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  Drunken prawns

  With a marinade of rum, pineapple juice and Cajun spice, Charita Jones creates seafood soul food to die for

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  Giardiniere pickles (Italian garden pickles)

  Delia Smith's pickles are fab served with a plate of salamis, prosciutto and mortadella, and a selection of deli cheese

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  Vegetable tempura with Japanese dipping sauce

  Silvana Franco whips up a classic Japanese restaurant dish with seasonal vegetables and a light soy-based dipping sauce

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  Crayfish cocktail

  James Martin's sophisticated twist on prawn cocktail using sweet tender crayfish and fresh mayonnaise makes a delightful starter

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  Beef Wellington with a summer salad

  Richard Corrigan’s spectacular dish might take a bit of time and effort but the delicious results speak for themselves

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  Warm rhubarb and hazelnut streusel pizza

  Paul Rankin’s sweet pizza is made with a puff pastry base, roasted rhubarb and a crunchy hazelnut and mascarpone topping