RECOMMENDATIONS

• 

  Black bream with lemon grass and coconut

  Stuart Gillies serves a wonderfully light fish dish with fragrant lemon grass, paired with a potato salad and charred onion dressing

• 

  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

• 

  Braised duck with peas

  Brian Turner cooks up a hearty meal of slow-cooked duck with a rich bacon and pea sauce

• 

  Wild asparagus and broccoli salad

  This speedy start-of-summer salad combines crisp spears of wild asparagus and broccoli with olives, fontina cheese and a sprinkling of Japanese breadcrumbs

• 

  Creamed leeks

  Try James Martin's creative way with leeks - softened with shallots and thyme, and baked with cream and grated cheddar

• 

  Space dust margarita

  Stefan Gates finds a new, grown-up way to enjoy the mouth-tingling confection that he loved as a child

• 

  Gooseberry and green peppercorn chutney with mackerel

  The tartness of the flavoursome chutney cuts through the richness of the fish in James Martin's easy recipe

• 

  Jerusalem artichoke and mushroom pithivier

  The combination of lentils, mushrooms, pastry and artichokes make this an ideal vegetarian dish for a hearty Sunday dinner

• 

  Tossed bean sprout prawn noodle

  If you're feeling a bit flash, try using king prawns for this Chinese-influenced prawn noodle salad by Ainsley Harriot

• 

  Grilled red snapper with citrus souscaille

  Souiscaille is a spicy citrus salsa - Jonathan Deardon shows Gary Rhodes how it's done