RECOMMENDATIONS

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  Monkfish, razor clam and chorizo parcel

  Jun Tanaka’s seafood fest is easy to prepare and a delight to eat

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  Confit of artichokes with fried sweetbreads

  In Jacob Kenedy's recipe, the creamy textures of the artichokes are mimicked by the smooth veal sweetbreads for a rich and delicious starter

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  Magic beans

  Allegra McEvedy prepares a toothsome mezze dish of green beans slowly cooked with plenty of garlic, herbs, and lemon juice

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  Almond, apricot and cranberry yogurt bites

  Serve Tana Ramsay's fruity morsels with a steaming mug of hot chocolate for a great winter snack

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  Honey and mustard prawn skewers

  Bring sunshine cooking to the British table with these sizzling prawn kebabs made by Danny Boome

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  Lemon posset

  For a luscious dessert that can be prepared in a jiffy with just three simple ingredients, try Tamasin Day-Lewis' lemon posset

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  Cantonese-style fish

  Ken Hom's steamed fish fillets with a medley of oriental flavours make a memorably tasty meal. Created for Seafood Week

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  Ikan bakar (baked butterfish wrapped in banana leaf)

  A hot, sour and spicy marinade will fill the room with a wonderful fragrance as you open up Mark Reid’s butterfish parcels at the table

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  Warm squab, duck and cherry salad

  Baby beetroot, cherries, horseradish and peppery watercress make a match for game birds in Jeremy Lee’s stunning salad

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  Pistou

  Alex Mackay's fresh basil puree, the Provencal version of the Italian pesto, makes the perfect sauce for a grilled lamb chop