RECOMMENDATIONS

• 

  Lebanese borek

  Crisp little cigars of feta-filled filo pastry make a great snack or starter in this hassle free recipe from Janet Brinkworth

• 

  Pork vindaloo

  Kashmiri chillies are mild, giving this reputedly fiery curry depth of flavour without too much heat, from Goan cook Ananda Solomon

• 

  Black bean beef

  Chef Yang from Amoy uses black bean sauce and fresh green beans in his Chinese beef stir-fry

• 

  Banana and peanut butter muffins

  Rachel Allen's tempting muffins are made with bananas and crunchy peanut butter and are simply irresistible

• 

  Chilli trout ceviche

  Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat

• 

  Ox tongue salad

  Giorgio Locatelli uses a sharp salsa verde which cuts through the meaty richness of ox tongue

• 

  Roquefort soufflé

  Twice baked cheese soufflés from Jeremy Hooper – perfect served with a pear and walnut salad

• 

  Salt beef sandwich

  This moreish classic favourite is easy to construct, as demonstrated by Tom Parker Bowles

• 

  Whisky-soaked cheese with muffins

  Nothing beats warm homemade muffins, except when they’re served with Tristan Welch’s boozy soft cheese

• 

  Monkfish poached in spiced red wine

  Big on impact, low in effort: a stunning dish of monkfish and creamed leeks from Jun Tanaka