RECOMMENDATIONS

• 

  Spiced Gujarati potato balls (bateta wada)

  These fragrant, golden potato balls with a creamy yogurt dip from Bill Meswaniamake an ideal snack for when vegetarian friends are visiting

• 

  Japanese fishcakes

  Jason Atherton adds a twist to fishcakes with fresh Japanese flavours and crunchy panko breadcrumbs.

• 

  Best end of lamb with creamed Brussels sprouts

  A slick of verdant thyme oil brings the best out of Richard Phillips's lamb dish

• 

  Lobster and sprue asparagus salad

  Reach giddy culinary heights with Lawrence Keogh's luxurious salad dressed with homemade lobster oil

• 

  Sea bass with rock salt crust

  Wow your guests by removing the blanket of salt and serving the fish at the dinner table

• 

  Green tea ice cream

  Everyone loves ice cream and this one from Antony Worrall Thompson is a winner!

• 

  Turbot steak with vegetable stew

  Atul Kochaar's dish is light and has a freshness not normally associated with Indian cooking

• 

  Kashmiri meatballs

  Madhur Jaffrey's sausage-shaped 'meatballs' taste very Kashmiri in their blend of flavours

• 

  Garlic and rosemary escallops of veal with cauliflower mash

  These veal escallops, filled with garlic and rosemary and served on creamy cauliflower mash, make an impressive main course by James Martin

• 

  Lemon drizzle cake

  A zippy lemon sponge glazed with a delicate sugar crust from Eleanor Smallwood