RECOMMENDATIONS

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  Fruity pork with ginger

  This recipe from the Women’s Institute is a great cook-ahead dish - the fruit flavour combined with the spices is divine and it’s delish served with rice

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  Butternut squash and sausage soup

  This is a favourite with Sophie’s kids. It can be made with all sorts of roast veg, but the sweetness and texture of the squash are great as a main ingredient or alternatively leave the sausages out if you want a veggie dish.

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  Sea bass with rock salt crust

  Wow your guests by removing the blanket of salt and serving the fish at the dinner table

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  Calf’s foot soup

  Tom Parker Bowles gives calf’s foot the slow simmered treatment to make a deeply flavoured soup enriched with Worcestershire sauce and sherry

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  Space dust margarita

  Stefan Gates finds a new, grown-up way to enjoy the mouth-tingling confection that he loved as a child

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  Chicken with black spices and a saffron and cardamom yogurt

  Sanjay Dwivedi cooks his spicy alternative to the infamous Indian high street offering of bright red chicken tikka

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  Chargrilled squid with noodles, chilli and fresh coriander

  Paul Rankin makes a spicy noodle dish with the fresh flavours of pickled pepper and coriander

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  Fruit slab

  Margaret Barnes bakes up this lightly spiced, fruit-filled tart to create a satisfying sweet treat

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  Crisp-fried chicken spring rolls

  Gary Rhodes makes fried Chinese spring rolls with a chicken and mushroom filling

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  Sweet soy and spring onion chicken

  A nutty vegetable stir-fry ready in 15 minutes, from Amoy's Chef Yang