RECOMMENDATIONS

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  Beef and pork satay sticks

  Skewers of succulent marinated pork or beef with lashings of peanut sauce make tempting Thai style finger food from James Martin

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  Ribollita

  Arthur Potts Dawson shares his recipe for the famous Tuscan bread and vegetable soup, whose name means “reboiled” in Italian

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  Spinach vichyssoise

  Allegra McEvedy adds puréed spinach to this classic French leek soup and serves it with a lemon and ricotta-topped crostini

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  Sichuan sweet chilli prawns

  The tongue-tingling flavours of Sichuan come alive in Ching-He Huang’s recipe for spicing up prawns

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  Meringue roulade with pomegranate seeds

  A pretty pink, bejewelled dessert with delicate floral flavours from Darina Allen

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  Arroz a la Tumbada

  Thomasina Miers makes a traditional Mexican seafood dish, “Arroz a la Tumbada”, which means ‘tumbled up rice’ so quite literally it’s all thrown in

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  Condensed milk ice cream with raspberry salad

  This surprisingly light and refreshing dessert includes Bryn William's patriotic recipe for Welsh shortbread

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  Tropical fruit colada

  Try this sumptuous (and non alcoholic) variation on pina colada, packed with mango, passion-fruit, orange and coconut milk

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  Risotto alle fragile con scaglie di grana

  Gennaro Contaldo cooks a ‘70s Italian risotto dish with an unusual twist of summer strawberries

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  Pork belly hot pot

  Pork belly is a cheap but delicious cut of meat, and Jun Tanaka makes the best of its fatty texture in a meltingly good soy-based hot pot