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• Cinnamon fritters with flambéed greengages

  

  James Martin uses a French sloe liqueur called prunelle de Troyes in this recipe, but you could substitute any fruit liqueur to give the dessert a different twist

• Moqueca de camarao

  

  Merrilees Parker serves a typical Bahian king prawn and coconut stew, a recipe that is a mix of Indian, African and Portuguese influences

• Italian bubble and squeak

  

  Arthur Potts-Dawson, London’s leading eco-friendly chef, cooks ribollita – an Italian take on bubble and squeak that literally means ‘reboiled’