RECOMMENDATIONS

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  Rainbow of cupcakes

  Andrew Nutter's dainty mouthfuls of orange-scented cake smeared with coloured glace icing make the perfect a light conclusion to lunch

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  Lime cake with Greek yogurt sorbet

  Andi Peters conjures the flavours of the Mediterranean with this refreshing citrus cake and tangy yoghurt sorbet

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  Szechuan tomato king prawns

  Chef Yang from Amoy stir-fries prawns with fresh vegetables for a healthy 15 minutes supper

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  Seven hour braised shoulder of lamb

  Andrew Fairly roasts lamb so slowly that the connective tissue melts and bastes the meat to keep it unimaginably tender

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  Fish tagine with Moroccan bread

  Barry Vera serves a moreish, fragrant seafood delight with soft, crusty Moroccan bread rolls

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  Spinach salad with mango and strawberry

  A sweet and sour salad that makes a lovely starter or healthy side dish.

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  Chicken burgers with spinach and pine nuts

  Toasted pine nuts and a dash of chilli are the secrets of these delicious juicy burgers that the whole family will love

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

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  Roast gurnard with coriander mash

  Richard Corrigan roasts a whole fish in a lovely rich, reddish-orange bisque-like sauce and serves it with a light carrot, parsnip and coriander mash.

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  Sautéed chicken liver salad

  Chicken livers are an economical purchase, and so easy to work into a delicious starter, as shown by Paul Rankin