RECOMMENDATIONS

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  Coconut-crusted red snapper with pineapple salsa

  Ezekial Jackson shows Gary Rhodes how to create this simple yet sumptuous fish recipe, which is popular right across the Caribbean. Served here with a tangy pineapple salsa.

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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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  Rabbit wrapped in Parma ham

  Anthony Demetre and Jade Jones transform rabbit into a fine dining dish with a rich reduction sauce and seasonal vegetables

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  Peanut and chicken stew

  Lloyd Mensah and Adwoa Hagan-Mensah serve a robustly flavoured Ghanaian chicken stew laced with chilli and smoked paprika

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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

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  Tortilla Española

  Mario Batali makes the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamón. Basically anytime, anywhere!

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  Green papaya salad

  Jason Atherton makes this refreshing, spicy salad that will instantly transport you to tropical Thailand.

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  Pot roast Tandoori chicken

  Warm up with Aaron Craze’s rich, spicy chicken dish

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  Roast potatoes

  Ensure you get the perfect roasties with Henry Harris' rosemary and garlic infused potatoes

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  Baked muesli with yogurt

  Vary Gary Mehigan’s museli by replacing the cashew nuts with sunflower or sesame seeds - the labneh (drained yogurt) makes it an extra special, yet healthy, treat