RECOMMENDATIONS

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  Chicken and morning glory stir-fry

  Mark Read’s recipe is quick and simple, thanks to a hot wok that seals in the flavours of the corn-fed chicken and fresh, crunchy morning glory vegetables

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  Chilli and tamarind barbecued fish

  Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this Pomfret Recheado, from Ananda Solomon

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  Fried trout stuffed with sliced ceps, garlic and diced bacon

  Rick Stein's delectable fish dish is a complement to fresh and flavoursome produce - get the fishmonger to help you out when removing the bones...

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  Vegetable tempura with Japanese dipping sauce

  Silvana Franco whips up a classic Japanese restaurant dish with seasonal vegetables and a light soy-based dipping sauce

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  Potato chips

  Jun Tanaka likes to serve his perfectly cooked potato chips with ketchup

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  Sea bass ceviche with beetroot and pomegranate salsa

  Thomasina Miers shows us the ultimate ingredients for a majestic Mexican dinner party with her starter of fish ‘cooked’ in lime juice

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  White chocolate, almond and raspberry cake with raspberry frosting and white chocolate drizzle

  This mixture can also be made as cup cakes - it will make eight - bake for half the time then ice as for the cake.

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  Crema catalana

  If you fancy something different for dessert, try Spain's version of crème brulée - from Arthur Potts Dawson

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  Potted lobster with lemon pancakes

  Rich potted lobster, crème fraîche and lemon juice makes a great filling for pancakes in Gary Rhodes' indulgent starter

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  Chestnut, onion and mushroom soup

  Anthony Demetre suggests making this autumnal soup with any type of wild mushroom - for a touch of luxury, sprinkle over a little shaved truffle as you serve it