RECOMMENDATIONS

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  Pollock with cockles, mussels, leeks and chorizo

  For an elegant dinner party dish, Stuart Gillies tops a shellfish and chorizo medley with a perfectly cooked fish fillet and a saffron-infused cream sauce

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  Anchoïade

  Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

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  Confit of pollack with cockle chowder

  This impressive-sounding dish is quick and easy enough to prepare for a mid-week supper.

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  Jaggery yogurt

  Bengalis love their sweets and with good reason, this cooling yogurt dessert, Bhapa doi, has a delicious caramel-like note

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  Basil and peanut butter pancakes

  Make pancakes into a sophisticated dessert with Emily Ludolf’s basil, ricotta and peanut butter version, sandwiched together with peppered strawberry jam

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  Dhal with chilli and garam masala mash

  Rachel Allen makes a delicious Indian-inspired dish accompanied with a spicy mash

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  Roast rack of lamb with pinhead oatmeal crust

  Claire Macdonald cooks a delectable dinner party combo of mint hollandaise with succulent lamb rack in a crisp pepper-flecked oatmeal crust

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  Fruit dumplings

  Apricots, blueberries and plums are the secrets hidden inside these Lady Grenfell-Baines' light dumplings

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  Potato-coated lamb cutlets

  Cyrus Todiwalla serves Parsee-style lamb cutlets covered with spiced mashed potato, rolled in semolina, fried and served with an onion and tomato gravy

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  Fusion-style west coast salmon

  Dr Rhys Evans marinates this succulent organic fish with a rich teriyaki sauce for a dish full of the flavours of Japan