RECOMMENDATIONS

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  West Indian fried snapper with celeriac coleslaw

  Aaron Craze turns to the Caribbean for inspiration with this spiced fish served with refreshing coleslaw.

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  Goat’s cheese with walnuts and roast beetroot

  Tangy goat’s cheese is perfectly balanced with sweet beetroot in this simple starter from Paul Rankin

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  Meringue roulade with pomegranate seeds

  A pretty pink, bejewelled dessert with delicate floral flavours from Darina Allen

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  Spicy oyster shots

  Adrian Richardson’s intense Bloody Mary-like shot makes a perfect hangover cure served with freshly shucked oysters

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  Melanzane alla Parmegiana

  Matthew Fort’s dish of aubergines with passata and parmesan is based on a family recipe from Syracuse, and makes a superb starter

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  Coriander prawns and longjing tea

  Ching-He Huang serves her herb-rich prawn dish with a smattering of crisp tea leaves – a taste sensation from the East

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  Grenadian fried chicken

  Be transported to a Caribbean beach with Aaron Craze’s finger lickin’ good chicken with its notes of chilli and allspice

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  Fidget pie

  Matthew Fort makes the Midlands equivalent to the Cornish pasty – a sweet and savoury pie filled with apples, cider and bacon

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  Lambs’ kidneys with samphire on toast

  Don’t settle for the same old pre-packed lunches when you’re pushed for time – Richard Corrigan uses spectacular ingredients in a simple way

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  Beef with mendu wada

  Cyrus Todiwala transforms a rib of beef into an aromatic, deeply flavoursome dish with a sublime sauce and crisp lentil fitters on the side