RECOMMENDATIONS

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  Potted sprats

  Mark Houghman’s recipe makes for a simple quick starter or light lunch – if you can’t get sprats, whitebait works well, too

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  Ikan bakar (baked butterfish wrapped in banana leaf)

  A hot, sour and spicy marinade will fill the room with a wonderful fragrance as you open up Mark Reid’s butterfish parcels at the table

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  Rainbow chard gratin

  Dark green chard leaves and ruby red stalks are contained in a pastry case for Matthew Fort’s cross between a gratin and a tart

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  Moroccan lamb stew with pumpkin and preserved lemon

  Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in Antony Worrall Thompson’s satisfying dish

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  Korean BBQ kalbi

  Judy Joo serves up traditional Korean BBQ beef called kalbi.

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  Chocolate, hazelnut and caramel tart

  Rachel Allen's gloriously rich and luxurious tart has a hazelnut caramel layer topped with a creamy chocolate layer

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  Vanilla valentine fudge

  Surprise a loved one with these sweetheart treats from Lorraine Balinska

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  Apricot brioche delight

  Malcolm Archer serves this custard-topped pudding with apricot and amaretti ice cream for a match made in heaven

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  Brownie Pudding

  Halfway between a brownie and a pudding, this dessert from Ina Garten is deliciously chocolatey and so easy to make

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  Floating islands with rhubarb compote

  Rachel Humphrey, head chef at Le Gavroche, makes a delicious dessert of crisp meringues floating on crème anglaise with a vivid sauce