RECOMMENDATIONS

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  Chocolate cake

  Deliciously moist and light, James Martin's chocolate cake is served with a heavenly passion fruit and mascarpone mousse

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  Pan-fried hot-smoked salmon

  A simple lemon parsley sauce is the ideal accompaniment to hot-smoked salmon in Gary Rhodes speedy starter

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  Espresso martini

  Vanilla and hazelnut liqueurs impart a sweet and nutty flavour to Tristan Stephenson's caffeine-kicking cocktail

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  Pineapple with muscovado heaven

  For a dessert with impact, Prue Leith slices up then reassembles a pineapple, and serves it with glasses of treacly cream

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  Cashel blue and port dip

  A creamy dip from Clodagh McKenna, delicious served with breadsticks, fennel, celery or wedges of pears

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  Lemon drizzle cake

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

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  Salmon teriyaki

  Reiko Hashimoto-Lambert teaches John Torode a traditional Japanese sticky glaze for salmon

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  Devon crab cakes

  Thomasina Miers serves a wonderful seasonal treat, using a surprise ingredient of stale bread instead of the usual potatoes

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  Deep-fried tripe

  Golden pieces of offal with a delicate, cayenne spiked outer coating from Fergus Henderson

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  Fillet of beef with wild mushrooms and truffle

  For a ‘no expense spared’ dish, try James Martin’s beef with creamy wild mushroom sauce