RECOMMENDATIONS

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  Hong Kong-style prawns

  Ching He-Huang uses Chinese herbalist ingredients in this quick prawn stir-fry

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  Butter chicken

  A recipe from Moti Mahal restaurant for what is jokingly referred to as the national bird of Punjab, a much-loved Murgh Makhani

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  Wild salmon with parsley and sorrel sauce

  Jeremy Lee serves wild salmon fillets with a vibrant herb sauce and garlicky spinach

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  Goan style lobster

  Goan cuisine is famous for seafood and coconuts; Atul Kocchar's curry epitomises this with its perfectly balanced sauce

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  Stuffed red pimentos with ricotta, rosemary and chilli olive oil

  Gino loves this recipe as it’s full of colours, flavours and is simple to prepare. He often serves this dish to his vegetarian friends but meat-eaters love it too!

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  Plum brown betty

  Soft buttery plums with a crisp spiced crumb topping make a fast and fabulous autumn dessert from Tamasin Day-Lewis

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  Mussels in gewürztraminer with chives and cream

  Matthew Fort’s refined version of the classic moules a la crème combines the fruity flavour of Gewürztraminer with creamy mussels for a delicious starter or light meal

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  Toffee apples

  Relive nostalgic childhood memories with Roopa Gulati's crackingly good toffee-coated apples

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  Stuffed meat cake (kibbi bi furon)

  Edith Kashkoush serves this spiced savoury beef cake alongside a crisp green salad and yogurt dressing to compliment the Middle-eastern flavours

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  Grilled herring with sweet and sour grape pickle

  James Martin's succulent herring is served with a refreshing herb salad and piquant grape pickle to perfectly complement the rich fish. Created for Seafood Week