RECOMMENDATIONS

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  Kiddley broth

  A hearty vegetable and bacon soup that Stuart Hutchings cooks to warm him up in winter

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  Coley with lemon and capers

  Matt Tebbutt serves fried coley topped with grated boiled egg, croutons and a smooth caper, lemon and shallot sauce

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  Beer battered mackerel with pickled vegetables

  Jun Tanaka’s light and crisp spiced beer batter gives deep-fried mackerel a fantastic flavor and texture

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  Moroccan fish cakes with hot pepper sauce

  Gurnard, a firm, white-fleshed fish, combines with harissa (a hot chilli paste) and other Moroccan flavourings in Diana Henry’s extra spicy fish cakes.

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  Gooseberry and green peppercorn chutney with mackerel

  The tartness of the flavoursome chutney cuts through the richness of the fish in James Martin's easy recipe

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  Kashgar kebabs with thick yogurt and a coriander and onion salad

  Fuchsia Dunlop cooks a dish from China’s Xinjiang province at the westernmost tip of the country is where East meets West and migrants from the province have taken Chinese Turkestan cuisine to the masses

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  Rock cakes

  Tana Ramsay's rock cakes, flavoured with orange zest and cinnamon, are quick and easy to prepare

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  Cornish brill with steamed clams

  Marcus Eaves presents a classic preparation for fish and clams, with plenty of white wine, garlic and herbs

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  Pomegranate, orange and mint salad

  Ainsley Harriot's salad makes a refreshing starter on a hot day - add a crumbling of Feta cheese for a more substantial meal

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  Stir-fried pork mince with noodles

  Silvana Franco cooks up a quick and simple Chinese dish with a refreshing crunch from little gem lettuce and bean sprouts