RECOMMENDATIONS

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  Lion head soup

  This sensational Shanghai dish of large crab meat and pork balls, from Gary Rhodes, is served in an aromatic broth that's both soothing and delicious

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  Stuffed fish with onions and honey

  James Martin enhances the subtle flavour of sea bass with a piquant stuffing and cooks it in foil to seal in the fabulous flavours

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  Russian leprichaun

  Irish whiskey cream and Russian vodka are combined with dry sherry and coffee liqueur in Olly Smith's highly-alcoholic cocktail

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  Banana cake

  Andi Peters’ favourite afternoon temptation is simple to whip up and comes in at only 87p per serving

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  Amaretto sour

  Sweet almond liqueur and tart lemon juice make a killer cocktail combo from Tristan Stephenson

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  Apple crisp

  If you like apple crumble, you'll love Antony Worrall Thompson's version, flavoured with warming spices and tangy citrus zest

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  Whitby cod and chips with mushy peas

  Paul Heathcote’s prize-winning recipe takes humble fish and chips to a whole new level

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  Dulse oatcakes

  Dulse gives a mild salty-savoury flavour to Eleanor Smallwood’s oatcakes, traditionally cooked along the coastlines of Northern Ireland and the Hebrides

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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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  Morston mussel velouté

  Galton Blackiston serves mussels with a velvety stock sauce - one of the ‘mother’ sauces of French cuisine