RECOMMENDATIONS

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  Harissa lamb kebabs

  Manu Feildel marinates lamb in home-made harissa made with pureed roasted red pepper - the lamb is threaded onto rosemary stalks to add extra flavour

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  Caipirinha

  Jamie Oliver makes Brazil’s national cocktail with zingy lime juice, sugar and cachaça.

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  Gratin of smoked haddock with toasted brioche

  Creamy smoked haddock gratin is topped with Gruyère cheese and served with rich buttery brioche in Rosemary Shrager's delicious starter

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  Ottoman lamb with sultan’s pleasure

  Diana Henry serves a Turkish classic of stewed lamb on a creamy purée of aubergines, the latter of which is also known as hunkar begendi, meaning ‘the sultan likes it’

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  Stuffed Baked Rooster Potatoes

  Andrew Fairlie takes a few simple ingredients and teams them with delicious Rooster potatoes for a great warming snack

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  Squid and mackerel burger with sea purslane and parsley juice

  Anthony Demetre’s unusual seafood burgers are a healthy and delicious way to eat your fish

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  Rainbow of cupcakes

  Andrew Nutter's dainty mouthfuls of orange-scented cake smeared with coloured glace icing make the perfect a light conclusion to lunch

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  Goat's curd mousse with tomatoes

  Curd is mixed into a light mousse and dolloped over a colourful mixture of tomatoes in Jun Tanaka’s pretty starter

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  Tomato pasta sauce

  Aldo Zilli uses fresh tomatoes in his quick and healthy pasta sauce

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  Fish pie

  Allan Galway adds a twist to the classic fish pie, by putting the mash on the bottom and topping with a golden layer of melted cheddar