RECOMMENDATIONS

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  Mussel topped coley parcels

  Seafish's moist coley steaks topped with mussels and infused with mouth-watering Mediterranean flavours are served in their paper parcels. Created for Seafood Week

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  Moroccan fish cakes with hot pepper sauce

  Gurnard, a firm, white-fleshed fish, combines with harissa (a hot chilli paste) and other Moroccan flavourings in Diana Henry’s extra spicy fish cakes.

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  Warm beef salad with horseradish mayonnaise and fried onions

  Darina Allen creates a flavoursome starter with tender Irish beef fillet served with a fiery horseradish and crunchy onions

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  Peking duck

  A popular choice at restaurants, Ching-He Huang's fabulous duck rolls are simple to make at home and taste delicious too

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  Cosmopolitan

  The soulshakers give a fruity twist to the cosmopolitan with Finlandia grapefruit vodka

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  Jimmy's chicken kiev

  Chicken Kiev is one of those old favourites that everyone loves. The butter bean purée brings it back with a bang!

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  Melanzane alla Parmegiana

  Matthew Fort’s dish of aubergines with passata and parmesan is based on a family recipe from Syracuse, and makes a superb starter

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  Lamb korma

  A classic korma of melting lamb on the bone, Qorma Bahadur Shahi, from Muglai cook Salma Husain

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  Black pudding and lancashire cheese with mustard butter

  Paul Heathcote makes crisp potato patties filled with melting cheese and meaty black pudding – a rich mustard butter sauce adds to the indulgence

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  Whole sea bass with fennel, radicchio, leek and anchovy sauce

  Served with an interesting combination of vegetables, Theo Randall’s herb-flavoured fish would make a perfect main for a dinner party