RECOMMENDATIONS

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  Coconut okra

  A traditional Gujarati dish from Anjani Desai of okra spiced up with a fresh coconut stuffing

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  Aubergine supper stacks

  Parmesan-crusted aubergine surrounds melting mozzarella in this delicious vegetarian recipe by Ainsley Harriott

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  Sweet potato pudding

  A fruity Jamaican dish from Pancy Patterson crammed with coconut, fruits and spices

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  Prune and almond tarts

  Pure indulgence from James Martin - crisp, golden pastry cases filled with frangipane and juicy prunes

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  Lemon cupcakes

  Cook a zingy teatime treat with Rachel Allen's dainty little cupcakes

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  Spatzle with chicken, trevisse and garlic butter

  Oliver Rowe shares an easy recipe for a traditional egg pasta dish from southern Germany. The richness is off-set by trevisse, a bitter vegetable similar to chicory

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  Potato crisps with salsa and dip

  Matt Tebbutt’s homemade crisps are made with delicious jersey royal potatoes and served with chilli tomato and garlic cream dips

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  Pistachio and cardamom cake with warm spiced figs

  Transport yourself to the Arabian Nights with Diana Henry's beautiful spiced cake

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  Roast rabbit leg stuffed with celeriac

  The rich, gamey flavours of rabbit come through perfectly with Jun Tanaka’s suggestion of adding smokey bacon and cabbage pesto

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  Roast crispy pork

  Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat