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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  Cornish brill with steamed clams

  Marcus Eaves presents a classic preparation for fish and clams, with plenty of white wine, garlic and herbs

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  Monkfish poached in spiced red wine

  Big on impact, low in effort: a stunning dish of monkfish and creamed leeks from Jun Tanaka

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  Egg fried rice

  This speedy but special egg fried rice from Ross Burden makes a great accompaniment to all manner of Chinese style dishes

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  Lamb with yogurt marinade

  Slake lamb cutlets with Caroline Hire's zesty mint-flecked sauce for tender barbecued meat

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  Ribblesdale 'carbonara'

  Gary Rhodes piles strips of streaky bacon over rich and creamy goats' cheese pasta

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  Pears braised in Perry

  Matthew Fort gives braised pears an unconventional kick with perry and plenty of warm spices

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  Rosemary gnocchi with quails’ eggs

  An impressive main course of rosemary-flecked potato dumplings with tarragon hollandaise and quails’ eggs from Michael Caines

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  Fish linguine

  This tasty fish dish from Jamie Oliver uses red mullet flavoured with lemon zest, garlic and white wine to create a simple quick supper.

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  Light fig tarts with yogurt soured cream

  These are simply some sliced fresh figs baked on puff pastry rounds, then glazed and served with what Rick Stein calls yogurt soured cream.