RECOMMENDATIONS

• 

  Mixed berry cake

  Simon Rimmer makes a delicious berry-studded sponge cake with a sweet, tangy sauce

• 

  Red mullet with almond courgette pesto

  A colourful dinner party dish with dramatic black olive-infused oil from Jun Tanaka

• 

  Steamed salmon with black beans

  Salmon is not a Chinese fish although it is growing in popularity in cosmopolitan Hong Kong and Canton. Ken Hom shows you how east meets west

• 

  Ossobuco with saffron risotto

  Gennaro Contaldo’s traditional Italian dish of braised veal shin sprinkled with gremolata (a herby topping) is served with a rich saffron risotto

• 

  Pork dumpling and salt-fish hotpot

  Jason Atherton cooks his favourite dish from Singapore - this traditional dish combines the flavours of prawns, pork, spring onions, aubergines and ginger and is always served in a clay pot

• 

  Kashmiri chicken

  Anjum Anand’s easy peasy curry is made with a tomato-based masala flavoured with whole spices – serve it simply with boiled rice

• 

  Cherry clafoutis tart

  Make the most of fresh cherries with Matt Tebbutt’s pastry encased version of this light and puffy, cherry-scattered French batter pudding

• 

  Sea bass in chilli and fennel seed broth

  Called sea bass ‘acqua pazza’ (‘fish in crazy water’) in Italian, Francesco Mazzei’s broth is made of poached sea bass with a startling flavour palate

• 

  Meringue ghosts

  Dress-up your Halloween party with Rachel Slack's spooky little meringue ghosts

• 

  Crème brûlée

  Matt Tebbutt bakes his custard, taking the pressure off all that stirring and thickening, to make this classic French dessert