RECOMMENDATIONS

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  Egyptian chicken with flatbread

  Diana Henry serves marinated griddled chicken with a yoghurt and mint sauce and homemade flatbread

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  Jerusalem artichoke soup with foie gras

  A creamy winter soup with a decadent twist from Jun Tanaka

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  Rack of lamb niçoise

  Angela Hartnett serves succulent roast lamb with a garnish of courgettes, tomatoes and olives

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  Barbecued wild boar and apple

  Arthur Potts Dawson pairs rich gamey boar chops and sausage with sweet, soft cooked apples and a chimichurri sauce

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  Quick cranberry dessert

  For an elegant fruit brûlée, try Nicole Herft's boozy cranberries layered with ginger biscuit, cream and vanilla custard

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  Risotto balls: Arancini di riso

  Arancini means 'little oranges', a reference to the colour, size and shape of these cheese-and ham-filled rice croquettes from Rick Stein

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  Kashgar kebabs with thick yogurt and a coriander and onion salad

  Fuchsia Dunlop cooks a dish from China’s Xinjiang province at the westernmost tip of the country is where East meets West and migrants from the province have taken Chinese Turkestan cuisine to the masses

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  Spanish-style omelette

  Jun Tanaka’s Spanish-inspired omelette has an unusual ingredient – an ostrich egg

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  Stuffed sea bream

  Sea bream is great for stuffing and baking whole; Aldo Zilli doesn’t disappoint with his Parma ham, mozzarella and anchovy-stuffed bream

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  Steamed daurade with candied aubergine

  A knockout fish dish from Jason Atherton: basil-infused daurade with candied aubergine and home-made ketchup