RECOMMENDATIONS

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  Carrot and cardamom jam

  Thane Prince combines cardamom and carrot to wonderful effect – you could try this preserve with parsnips instead of carrots too

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  Cannoli stuffed with ricotta

  Topped with chocolate sauce, Aldo Zilli’s traditional Italian sweet treats make a perfect dessert

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  Chawan mushi

  A gossamer-light savoury Japanese custard with prawns, salmon and shiitake mushrooms from Jill Dupleix

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  Minnan spring roll

  Gary Rhodes makes a soft pancake spring roll filled with pork and seafood, typical of the Fujian region of China

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  Border tart

  Rachel Pearson tempts our taste buds with citrus flavours and crunchy nuts

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  Chicken stuffed with tarragon mousse

  Michael Caines serves locally reared ‘Ark’ chicken in a light white wine sauce for a real taste of Devon

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  Sausage and lentil casserole

  Keep a few staples on hand in the pantry to cook up Silvana Franco’s simple but hearty and warming casserole

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  Parsnip crisps with sea salt

  Mark Hix’s vegetable crisps are great as snacks, or to serve as an accompaniment to game birds

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  Bengali-style lamb with chickpea stew

  Atul Kochhar combines marinated roasted lamb rump with a fragrant Indian chickpea stew, known as Mangsho Chugni

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  Taugeh masak kerang (fried bean sprouts, Edamame and clams)

  This Japanese seafood dish from Tom Kime couldn’t be healthier