RECOMMENDATIONS

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  Pork belly with silky mash and pak choi

  Super-smooth mashed potato is the perfect accompaniment to Jason Atherton’s aromatic pork belly and crunchy Asian greens

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  Sausage and mash with onion gravy

  Gary Rhodes serves up a sausage feast with onion gravy and mashed potatoes

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  Ayam percik (chicken with coconut and pineapple)

  Chef Wan makes a Malaysian curry where the chicken is first simmered in an aromatic gravy, then finished on a griddle pan for a smoky edge

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  Baked marrow stuffed with two cheeses

  This tasty vegetarian dish from The British Cheese Board makes a healthy light meal

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  Salmon kedgeree

  Carolyn Chesshire adds cream and quail eggs along with the pink tinged fish to transform this homely dish into a truly decadent one

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  Roast crispy pork

  Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat

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  Lamb with yogurt marinade

  Slake lamb cutlets with Caroline Hire's zesty mint-flecked sauce for tender barbecued meat

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  Konafa

  Nuts and dried fruit are combined to make this tooth-achingly delicious Arabic pastry from Fatima Muganzi

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  Lemon tart

  Lemon tart was the first thing Arthur Potts Dawson learned from the Roux brothers and he has been adapting the recipe ever since – this is a mixture of the Roux brothers and his River Cafe version.

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  Coconut and mustard prawns

  As well as an array of Indian flavours, Anjum Anand adds English mustard to her spicy prawns