RECOMMENDATIONS

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  Pan-fried seafood Xiamen style

  Seafood in its shell is cooked with ginger and spring onions for Chinese finger food at its best – from Gary Rhodes

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  Braised turbot in sherry vinegar with brown shrimp and bacon

  A fish dish packed of vibrant colours and flavours from John Burton Race

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  Mrs Kirkham's Lancashire cheese soufflés

  Serve these soufflés straight away for a soft, delicate texture, or chill them for a couple of days, then reheat for a still delicious soufflé experience!

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  Black rice risotto with crab

  Ian Pengelly uses black rice to create this devastatingly elegant risotto starter with luxurious flecks of crab meat and a scent of truffle oil

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  Roasted chicken breast with courgette stuffing

  For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of plain flour into the cooking juices and add 120ml of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve

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  Brazilian bracer

  Andy Pearson’s healthy juice cocktail is packed with vitamins and has a guarana kick

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  Spicy beanburgers

  Ainsley Harriott's spicy beanburgers are packed with spinach, cannelloni beans and chilli - try slapping them on the barbie...

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  Chocolate cheesecake

  Chocolate and cheesecake combined in one dessert? What more could you ask for?!

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  Mushroom duxelle tartlet with poached eggs and hollandaise sauce

  Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions

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  Classic smoothie

  Start your day in gloriously healthy mode with Simon Brown's simple and ever-so-drinkable smoothie