RECOMMENDATIONS

• 

  Guyanese pepperpot

  Jonathan Phang shares his family's version of Guyana's national dish

• 

  Carrot falafel with tomato and carrot salad

  Sophie Grigson fries crunchy balls of ground chickpeas, cumin, and fresh herbs to serve hot with fresh salad and thick, creamy yogurt

• 

  Tamarind chutney

  Tangy tamarind chutney makes a zingy accompaniment to grilled fish and chicken from Gary Rhodes and Fazil Bacchus

• 

  Steak tartare

  Healthy and delicious, this beef dish by Rick Stein calls for finest quality meat...

• 

  Steamed wild bass with mussel tartare

  Speckled with gherkins, capers and lightly steamed mussels, Stephen Harris’ fish dish looks delicate, but is packed with robust flavours

• 

  Christmas pudding

  Nigel Slater's delicious Christmas pudding has the seedy crunch of figs, a sparkle from hand-cut peel and a slight tartness from the apricots and orange zest

• 

  Drambuie set cream with warmed raspberries

  A rich tempting dessert from Eadie Manson, that's liberally laced with Drambuie and ginger wine and served with warm, sweet raspberries

• 

  Lemon and garlic roast chicken with sweet-and-sour carrots

  Savory is used a great deal in Provençal cooking and is a favourite herb of chef Anthony Demetre, who uses it to wonderful effect in this flavoursome dish

• 

  Coconut okra

  A traditional Gujarati dish from Anjani Desai of okra spiced up with a fresh coconut stuffing

• 

  Fisherman’s relish

  The surprise ingredient of Theodore Kyriakou’s traditional fishermen’s spread is rabbit – perhaps because rabbits are so plentiful on the Greek islands