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RECOMMENDATIONS
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Lion head soup
This sensational Shanghai dish of large crab meat and pork balls, from Gary Rhodes, is served in an aromatic broth that's both soothing and delicious
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Carrot cake
James Martin's lusciously moist carrot cake is sandwiched with velvety orange-liqueur whipped cream and drizzled with orange liqueur icing
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Clear tomato juice
Matthew Fort makes an aromatic tomato cocktail and serves it with broad beans and radishes
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Sea trout with samphire and confit lemons
Good things come to those who wait as Bryn Williams slow-cooked dinner party dish proves
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Celeriac and ginger fritters with pomegranate roast grapes
Celeriac gets a sweet makeover in this exotic pudding from Peter Gordon
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Polish beetroot soup with dumplings (barszcz)
Rob Elliot recreates a traditional beetroot soup served with little mushroom dumplings
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Fish and chips
Double cooked chips are the secret to this British favourite from Roopa Gulati
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Roast partridge with roasted root vegetables
The best time to enjoy the rich flavour of Gary Rhodes' partridge recipe is during the autumn months, when the birds are younger and their meat more tender
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Dartmouth crab salad
An impressive and stylish dinner party starter from John Burton Race with an intriguing mix of flavours and textures
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Savoury teryaki and toasted sesame beef
A healthy and quick dinner for two from Amoy's Chef Yang
