RECOMMENDATIONS

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  Curried fish soup (Me ga thi)

  Merrilees Parker’s Laos soup is great fun to serve - it should be garnished by each diner according to their personal tastes

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  Soy-braised short ribs

  Matt Tebbutt serves up a beefy Thai-inspired recipe with an intense soy sauce glaze

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  Rhubarb and ginger trifle

  Diana Henry layers up sweet poached rhubarb with ginger and almond crumble and creamy yogurt in this easy trifle

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  Pineapple with muscovado heaven

  For a dessert with impact, Prue Leith slices up then reassembles a pineapple, and serves it with glasses of treacly cream

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  Paella

  A delicious mixture of chicken, chorizo, clams and prawns will make Antony Worrall Thompson's paella a dish to remember

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  Partridge pot roasted with thyme, hay and cider

  Mike Robinson's intriguing cooking method seals in all the fabulous flavours of this appetising main course

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  Green chicken biryani

  Anjum Anand’s unusual biryani is from one of the south-western regions of India and is a spectacular dish that deserves to be better known

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  Falafel

  Alan Coxon's crisp fried patties made from spices and ground broad beans are a wonderfully tasty addition to a buffet

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  Whole roast corn-fed chicken with chive and lemon butter

  Matt Tebbutt’s rustic dish is an easy dinner pleaser, served with asparagus and mushrooms

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  Sticky toffee pudding

  John Burton Race shares a sweet family recipe passed down through generations