RECOMMENDATIONS

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  Hoso maki sushi

  Reiko Kashimoto’s teaches John Torode how to make the most simple sushi roll - vary the fillings according to what you fancy

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  Nachos with cauliflower guacamole

  Aaron Craze puts an unusual slant on nachos using Middle Eastern flatbread and cauliflower guacamole

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  Afghani aubergine casserole

  Reza Mahammed shares a delightful vegetarian recipe of tender aubergines baked with passata and mint and topped with Greek yogurt

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  Sausages and sautéed potatoes

  Crisp potatoes, soft red onions and sausages make a heavenly match in Gary Rhodes' comfort supper

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  Basil and peanut butter pancakes

  Make pancakes into a sophisticated dessert with Emily Ludolf’s basil, ricotta and peanut butter version, sandwiched together with peppered strawberry jam

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  Garlic baked custards

  Kirsty Smallwood adds roast garlic to these baked egg custards and suggests serving them with sautéed mushrooms for a truly tempting supper

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  Javanese beef rendang

  Nancy Lam makes a rich coconut curry from Indonesia – try and make it the day before as flavours improve overnight

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  Spiced tuna with crab polenta

  Coriander, fennel and cardamom add wonderful fragrance to Sanjay Dwivedi's tuna served with chilli-spiked crab polenta and creamy chutney

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  Salt and pepper prawns with tomato salad

  Bill Granger’s crispy prawns, with just a hint of chilli, make a perfect starter or even a light lunch

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  Vegetable tempura with Japanese dipping sauce

  Silvana Franco whips up a classic Japanese restaurant dish with seasonal vegetables and a light soy-based dipping sauce