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RECOMMENDATIONS
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Langoustines with a mouli remoulade and mussel vinaigrette
Matt Tebbutt combines freshly cooked langoustines with a rich mouli and caper salad to make a sensational dish
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Fried fish with onion salsa
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Steamed salmon with black beans
Salmon is not a Chinese fish although it is growing in popularity in cosmopolitan Hong Kong and Canton. Ken Hom shows you how east meets west
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Blood orange mousse with blood orange sorbet
Galton Blackiston uses blood oranges to create a velvety mousse complemented with a vivid red sorbet which can be made ahead for an impressive dinner party dessert
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Brie and wild mushroom fondue
Made for sharing, this creamy cheese and mushroom fondue is the perfect excuse to call friends for a special supper
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Herrings with crushed potatoes
A zesty herb dressing brightens up Jun Tanaka's meal for one
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Lime yogurt cake with rosewater and pistachios
Decorate Rachel Allen's zingy lime yogurt cake with delicate rose petals
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Lentils with goats' cheese
Ben Tish’s moreish vegetarian dish owes its complex flavours to the rich goats’ cheese, nutty broccoli and addition of seasonal wild garlic
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Salt and pepper squid with mango chutney
Jamie Oliver’s crispy squid is perfectly complemented by home-made mango chutney and a fragrant herb salad.
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Vegetable bhaji
Marut Sikha's version of the rich and butery Pao Bhaji, the most popular of the many street foods on offer in Mumbai
