RECOMMENDATIONS

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  Hong Kong-style prawns

  Ching He-Huang uses Chinese herbalist ingredients in this quick prawn stir-fry

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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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  Blood oranges in pepper and rosemary syrup with lace biscuits

  Delicate oat biscuits make a perfect pairing to Sophie Grigson’s spicy oranges

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  Rice and peas

  Junior Francis shows Gary Rhodes how to make this traditional Caribbean dish, which is the perfect accompaniment to high spiced meat or poultry dishes. It should really be called rice and beans though, since there is not a pea in sight.

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  Seared tuna with aubergine chutney

  Buy top-notch tuna fillets to ensure the pink inside of the fish is cooked to perfection - Ainsley Harriott's sweet pine nut and aubergine chutney works a treat too

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  Pasta salad with sun-dried tomatoes, rocket and walnuts

  Try making this simple pasta salad the night before, as a perfect packed lunch

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  Roast lamb

  Nigel Slater shows us how to roast succulent lamb and embellishes his meat with aromatic herby and garlicky tones

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  Prune and almond tart

  Paul Merrett uses prunes from the Agen region of southern France in his well-known dessert recipe

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  Smoked mackerel salad

  James Nathan’s salad is served with parsley pesto and crisp croutons

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  Chicken salad with apricots

  Maggie Beer, Australia’s answer to Delia, cooks a delicious dish of chicken pepped up with tangy verjuice