RECOMMENDATIONS

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  Spicy chicken with plantain chips and mango chutney

  Paul Merrett enjoys a bit of sunshine cooking with this zingy recipe from the tropics

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  Rich hoi sin beef

  Hoi sin sauce adds a lovely sweet savoury flavour to the beef in Chef Yang from Amoy's quick stir-fried dish

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  Orecchiette with purple sprouting broccoli and anchovy

  Taste the difference with Aaron Craze's easy homemade pasta, served with a classic Italian combination of broccoli, cheese and anchovy

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  Coley with lemon and capers

  Matt Tebbutt serves fried coley topped with grated boiled egg, croutons and a smooth caper, lemon and shallot sauce

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  Rice and peas

  Junior Francis shows Gary Rhodes how to make this traditional Caribbean dish, which is the perfect accompaniment to high spiced meat or poultry dishes. It should really be called rice and beans though, since there is not a pea in sight.

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  Louisiana flank steak gumbo

  Sinn Louis cooks for a crowd with a medley of meats and spices - her tasty spin on American-style Gumbo

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  Côte de boeuf with Béarnaise sauce

  A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper

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  Chocolate fondue infused with geranium and rose

  Paul Young creates the easiest, sexiest and most indulgent dessert in the world with aromatic flowers.

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  Rillettes of fresh and smoked salmon

  Darina Allen’s salmon pâtè is perfect for entertaining and she gives some decorative ideas for how to serve it

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  Spaghetti primavera

  A light and tasty pasta dish that makes the most of spring - primavera - vegetables.