RECOMMENDATIONS

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  Hot and sour broth

  Paul Merret looks to the piquant flavours of Thailand as inspiration for this seafood soup

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  Sea bass ceviche with beetroot and pomegranate salsa

  Thomasina Miers shows us the ultimate ingredients for a majestic Mexican dinner party with her starter of fish ‘cooked’ in lime juice

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  Crispy duck

  This delicious recipe from Cherry Valley for twice-cooked crispy duck tantalises the taste buds with its spicy flavours

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  Moist lemon almond cake

  For only 83p per serving, Matt Tebbutt’s easy cake is equally scrumptious for afternoon tea or dessert

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  Sea bream with sauce vierge

  Daniel Galmiche prepares baked fish fillets, served on a bed of mash with a fresh and simple herb and tomato sauce

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  Glazed pork ribs

  Arthur Potts Dawson’s barbecued pork ribs are slathered in Dijon mustard, golden syrup and soy sauce and come with a tropical salad

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  Roast lamb with celeriac purée

  Garlicky celeriac mash makes a worthy accompaniment to roast leg of lamb in Gary Rhodes' Sunday lunch

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  Green vegetable curry

  Home-made paste gives Keith Floyd's Thai Green Curry authenticity - from Keith Floyd's Thai Food

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  Chocolate tart with clotted cream

  A simple and sensational chocolate dessert from John Burton Race that can be made in advance and reheated just before serving

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  Thai beef salad

  Tom Parker Bowles prepares a quick main meal salad, full of fresh, zesty Asian flavours