RECOMMENDATIONS

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  Taugeh masak kerang (fried bean sprouts, Edamame and clams)

  This Japanese seafood dish from Tom Kime couldn’t be healthier

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  Poached oysters with dill-pickled cucumber

  Impress guests with Adam Byatt's super-trendy starter, served with foamed oyster sauce

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  Fiery Singapore noodles

  Flashy stir-fries never tasted so good - Ching-He Huang brings street food to the table with stylish aplomb

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  Lambs’ kidneys with samphire on toast

  Don’t settle for the same old pre-packed lunches when you’re pushed for time – Richard Corrigan uses spectacular ingredients in a simple way

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  Baked guinea fowl torte

  Celebrate guinea fowl season with Richard Phillips' delicious individual pies, fragrant with braised cabbage, wild mushrooms and a rich wine sauce

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  Crispy duck confit

  Paul Rankin, from top Belfast eatery Cayenne, shares his recipe for an Asian-inspired crispy duck

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  Jewish princess’ chicken soup

  You don’t need to be a princess or even Jewish to enjoy this most famous of all Jewish recipes

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  Banana and peanut butter muffins

  Rachel Allen's tempting muffins are made with bananas and crunchy peanut butter and are simply irresistible

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  John Dory with butternut squash soup

  Atul Kochhar creates a cinnamon-spiked soup with delicately-marinated white fish and chilli-flecked spinach

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  Toffee fudge bananas

  These deliciously fudgy, creamy, nutty, crunchy desserts from Tom Parker Bowles are so easy and so addictive that you’re almost certain to make them more than once