RECOMMENDATIONS

• 

  Coconut-crusted red snapper with pineapple salsa

  Ezekial Jackson shows Gary Rhodes how to create this simple yet sumptuous fish recipe, which is popular right across the Caribbean. Served here with a tangy pineapple salsa.

• 

  Rooster ‘Tattie Soup’ with Cauliflower and Cumin

  Dress-up potatoes and caulis in this superb dinner party soup, made by well known chef Andrew Fairlie

• 

  Arroz a la Tumbada

  Thomasina Miers makes a traditional Mexican seafood dish, “Arroz a la Tumbada”, which means ‘tumbled up rice’ so quite literally it’s all thrown in

• 

  Partridge pot roasted with thyme, hay and cider

  Mike Robinson's intriguing cooking method seals in all the fabulous flavours of this appetising main course

• 

  Very easy raspberry ice cream

  You don’t need an ice cream machine, or any patience to make Silvana Franco’s chocolate-rippled raspberry ice cream

• 

  Spiced meat kebabs

  Suneil Kher adds ginger, garlic and chilli to these spiced kebabs which he serves with a vibrant and tangy chutney

• 

  Chicken and leek stew with parsley dumplings

  Silvana Franco makes a delicious lemon-scented broth of tender chicken and leeks with fluffy parsley dumplings

• 

  Richmond maids of honour

  Supposedly invented in Henry VIII’s court, these little puffed pastry tarts have been seducing people since the sixteenth century - from Eleanor Smallwood

• 

  Mint labne

  Matt Tebbutt flavours this creamy Middle-eastern cheese with lemon zest, making a tangy side dish that's great with pitta bread

• 

  Raspberry jam

  Home preserving has never been so simple with Darina Allen's recipe for raspberry jam - perfect on toast or scones