RECOMMENDATIONS

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  South Vietnamese fish curry

  Tom Kime’s fragrant fish curry is a feast for the senses

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  Gratin dauphinois

  Matthew Fort’s simple recipe will yield perfect potato dauphinois every time

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  Braised turbot in sherry vinegar with brown shrimp and bacon

  A fish dish packed of vibrant colours and flavours from John Burton Race

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  Filipino fish

  Allegra Mcevedy uses traditional coconut vinegar for this aromatic fish dish – an inspiration from the Phillipines

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  Duck with caramelised rhubarb and braised beetroot

  Paul Heathcote cooks a stunningly colourful game dish that’s as much a treat for the eyes as for the stomach

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  Marshmallows

  Wrap up Bryn Williams' coconut-covered marshmallows for a great hamper-filler

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  Very easy raspberry ice cream

  You don’t need an ice cream machine, or any patience to make Silvana Franco’s chocolate-rippled raspberry ice cream

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  Onion marmalade

  Ainsley Harriot's onion marmalade will last for up to two months if stored in sterilised jars and makes a great staple to enjoy with cold meats, cheeses and meat pies

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  Rabbit spring rolls

  Simon Rimmer puts the spring into these spring rolls with rabbit meat, served with a refreshing cabbage and apple salad

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  Shepherd's pie with leeks, goat's cheese and parsley

  Paul Bloxham chooses light, fresh Welsh goat's cheese and meltingly soft leeks for this tasty flag-waving rendition of the family favourite