RECOMMENDATIONS

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  Prawn cocktail with 'Bloody Mary' granita

  James Wierzelewski puts the cocktail into prawn cocktail with a frozen Bloody Mary garnish

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  Aubergine with chilli sauce

  Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine

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  Grilled red snapper with citrus souscaille

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

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  Artichoke, pea and lemon risotto

  James Martin garnishes this fresh spring risotto with sautéed lemon segments for added zing

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  Barmbrack

  Caroline Workman's wonderfully moist fruit bread is one of Northern Ireland's most popular traditional specialities

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  Cream of mussel soup with celeriac and saffron

  Deliciously tart with the tang of creme fraiche, Rick Stein's soup auburn-hued soup is well-worth second helpings

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  Pot-roasted goat cutlets in a spiced orange and tomato sauce

  If goat meat isn’t normally on your menu, Matt Tebbutt’s delicious casserole will soon change your mind

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  Honey-roasted ham hock with red cabbage and piccalilli

  Jason Atherton’s melt-in-the-mouth ham takes a little time to prepare, but the results are definitely worth it

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  Brawn and pickled shallots

  Martin Blunos creates this traditional spiced terrine using pig's head, ham hock and trotters

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  'Trini' prawn curry

  A quick store cupboard Caribbean curry from Gary Rhodes and Fazil Bacchus