RECOMMENDATIONS

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  Ikan bakar (baked butterfish wrapped in banana leaf)

  A hot, sour and spicy marinade will fill the room with a wonderful fragrance as you open up Mark Reid’s butterfish parcels at the table

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  Scouse stew

  Welshman Bryn Williams shares his recipe for a Liverpool classic of lamb stew with vegetables, potatoes and swedes

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  Lemon caramel strawberry nests

  If you like the taste of toffee apples, just wait until you taste these sticky summer puddings that are literally assembled in minutes.

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  Mussel topped coley parcels

  Seafish's moist coley steaks topped with mussels and infused with mouth-watering Mediterranean flavours are served in their paper parcels. Created for Seafood Week

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  Pea and ham soup

  Mike Robinson's slowly simmered soup makes a satisfying and tasty treat from the simplest of ingredients

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  Fig and orange salad with melting shropshire blue

  Creamy and full of flavour, Shropshire Blue makes a great dressing in this winter salad from the British Cheese Board

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  Winter cobbler

  A delicious winter warmer packed with vegetables. The basil lemon oil gives the cobbler a fresh zing.

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  Scallops with pea puree and smoked bacon veloute

  A salty bacon cream sauce is the perfect complement to fresh scallops in this classic dish from Michael Caines

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  Grilled Scottish langoustine with fresh herbs

  Arthur Potts Dawson demonstrates an impressive dinner party dish with these delectable grilled Scottish Langoustines served on a bed of dill.

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  Spiced battered kingfish with machchi masala

  A pungent spice masala sprinkled over at the end adds the finishing touch to Marut Sikha's crisp-coated fish fillets