RECOMMENDATIONS

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  Chicken paprikas and herby polenta

  This favourite dish from the The Hairy Bikers uses three different paprikas to give a smoky, sweet and spicy tang

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  Artichoke, goat's cheese and asparagus tartlets

  Sophie Mitchell prepares lovely little tartlets using artichoke hearts as the base in a light and delicious alternative to pastry

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  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

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  Tournedos rossini with cheese and onion potato and ratatouille

  Big on bold Mediterranean flavours, this meaty steak and garlicky ratatouille is Andy Tynemouth's ultimate party piece

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  Chicken and mushroom dumplings

  Ching-He Huang’s delicious open-wrapped steamed dumplings are great to serve at dinner parties as a starter

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  Sebadas

  Sweet Sardinian parcels served with myrtle liqueur ice cream is a favourite of chef Giorgio Locatelli

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  Pistachio bavarois

  Eric Lanlard’s globetrotting dessert is a decadent combination of cream, nuts, chocolate and more

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  Bibimbap (vegetable, pork and rice bowl)

  Karen Choi shows John Torode how to make a traditional Korean dish using doragee (a root veggie) and bracken stalks - feel free to use whatever vegetables you prefer

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  Long Island iced tea

  Clinton Weir offers his recipe for this classic cocktail – a heady mix of vodka, white rum, gin, white tequila and triple sec…

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  Rice and peas

  Junior Francis shows Gary Rhodes how to make this traditional Caribbean dish, which is the perfect accompaniment to high spiced meat or poultry dishes. It should really be called rice and beans though, since there is not a pea in sight.