A to Z

From Tamasin Day-Lewis, a robustly flavoured warm dip of anchovies, butter, olive oil and garlic, to serve with raw vegetable chunks

For starters, Gino D'Acampo serves up baked aubergines stuffed with spinach and Pecorino cheese, and topped with a mouth-watering layer of melted mozzarella

Rosemary, thyme and breadcrumbs are whizzed with olives to form a simple, tasty crust for fresh fillets of fish

Tomatoes, garlic and balsamic vinegar add a Mediterranean flavour to baked eggs in Frank Bordoni's simple yet tasty recipe

Flavoured with aromatic bay leaves, Tamasin Day Lewis's mouth-watering monkfish parcels are simple to make and quick to cook

Michael Moore's tangy cheese-topped tarts are made in a jiffy and taste fantastic

A mouth-watering starter from Tamasin Day-Lewis - golden crisp polenta with soft milky mozzarella and juicy roasted tomatoes

A tasty meat-free snack of baked polenta and cheese stacks from Clodagh McKenna

Frank Bordoni stirs up a sweet sensation with this fabulous lavender infused cheesecake on a delicious almond sponge base

For an eye-catching vegetarian main course try Gino D'Acampo's Italian rice ring, served with a rich mascarpone sauce