RECOMMENDATIONS

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  Sea bream with sauce vierge

  Daniel Galmiche prepares baked fish fillets, served on a bed of mash with a fresh and simple herb and tomato sauce

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  Lemon posset

  For a luscious dessert that can be prepared in a jiffy with just three simple ingredients, try Tamasin Day-Lewis' lemon posset

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  Escarole and smoked mozzarella pie

  Gennaro Contaldo cooks a gutsy pie with a relative of the endive; also eaten cold, it’s an ideal dish for sunny outdoor snacking

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  Arabic lamb shawarma

  Nadia Sawalha wraps with spiced lamb, tahini sauce and herby bulgur will ruin you for the local kebab shop!

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  Tart tatin with Calvados crème fraîche

  Trish Deseine shares her version of a French favourite - warm, upside-down caramelised apple tart - sensational served with soft peaks of alcohol laced crème fraîche

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  The perfect curry paste

  Everyone has their version of a curry paste, and Aaron Craze’s includes tomato puree, nutmeg, allspice and cinnamon for a twist

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  Spiced battered kingfish with machchi masala

  A pungent spice masala sprinkled over at the end adds the finishing touch to Marut Sikha's crisp-coated fish fillets

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  Cantonese-style fish

  Ken Hom's steamed fish fillets with a medley of oriental flavours make a memorably tasty meal. Created for Seafood Week

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  Chicken pie

  Tender chicken, steamed vegetables and creamy sauce in crisp pastry make a popular pie for all ages from Tamasin Day-Lewis

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  Prawn cocktail with 'Bloody Mary' granita

  James Wierzelewski puts the cocktail into prawn cocktail with a frozen Bloody Mary garnish