RECOMMENDATIONS

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  Roasted shrimp cocktail

  Ina Garten has improved the classic shrimp cocktail by roasting the shrimps first and serving them with a spicy cocktail dipping sauce

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  Polenta-crusted hake with pea custard

  If you tire of traditional breadcrumbed fish, try Simon Rimmer’s crisp polenta creation

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  Pan-fried lamb cutlets

  Fragrant spices add distinctive flavour to perfectly cooked lamb cutlets in this top-notch main course from James Martin

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  Chicken with black spices and a saffron and cardamom yogurt

  Sanjay Dwivedi cooks his spicy alternative to the infamous Indian high street offering of bright red chicken tikka

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  Passion fruit delice

  Richard Phillips serves his triple-layered delice with passion fruit sorbet to add another contrast of textures

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  Paneer tikka (grilled paneer)

  Tikka means morsel in Hindi, and here Punjabi chef Manjit Gill makes grilled morsels of spiced Indian cheese

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  Chimichangas

  Ainsley Harriott's fried Mexican tortillas are stuffed with a spicy tomato sauce, red peppers and slices of chicken thigh

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  Scallops in pesto di rucola (scallops in rocket pasta sauce with green beans)

  For an elegant seafood starter try Gino D'Acampo's griddled scallops, a delicious combination of flavours and textures

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  Japanese omelette with tuna salad

  Nic Watt cooks a classic Japanese omelette with many layers, and serves it with a umami-packed tuna and edamame salad

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  Baked plums on brioche

  Matthew Fort cooks a simple, economical dessert using seasonal autumn fruits