RECOMMENDATIONS

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  Jamaican curried lamb

  Gary Rhodes and Junior Francis use goat in this traditional full-flavored spicy curry, but lamb makes a great substitute

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  Spicy tomato and apple chutney

  Rachel Allen deliciously fruity, spicy chutney will really liven up cold meats, pies and cheese

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  Beef dzik

  Thomasina Miers' version of this popular beef salad from the Yucatan combines tangy citrus and fiery chilli with the deep flavour of slow-cooked beef

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  Artichoke and salsify salad

  Elegant and elaborate, Tom Aikens' salad of artichoke, potato and salsify is served with a decadent truffle vinaigrette

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  Richmond maids of honour

  Supposedly invented in Henry VIII’s court, these little puffed pastry tarts have been seducing people since the sixteenth century - from Eleanor Smallwood

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  Anchoïade

  Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

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  Luxury fish pie

  Push the boat out with Joe Cook's luxurious lobster and scallop filled pie

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  Pasta sauce

  Theo Randall’s pasta sauce couldn’t be easier – it's nearly as quick as opening a jar, and so much tastier

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  Spiced fishcakes

  Anjum likes these fishcakes best with salmon and trout, but they work really well with many types of fish – Indians often eat fishcakes as bite-sized morsels before dinner

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  Lime and coconut steamed fish

  Parsee cook Farzana Contractor makes Patrani Machi, steamed fillets of fish with a spicy green lime and coconut marinade