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New Potatoes and Chicken Salad with Coriander and Coconut Dressing
Middle Eastern Meat Balls with Smoky Aubergine Puree and Minted Yoghurt.
Crispy Duck Ravioli with Soy and Lime Dressing
Five-Spiced Duck Breasts with Stir-fried Vegetable Sticks
Chicken and Prawn Wontons
Limoncello Tart

Recipe by Gino D'Acampo
Fresh Cod Brandade

Recipe by Jean-Christophe Novelli
Deep Southern BBQ Ribs
Tarte Flamiche

Recipe by Jean-Christophe Novelli
Sardine, Fennel and Tomato Tart

Recipe by Jo Pratt
Chicken and Artichoke - Petto Di Pollo, Pancetta E Carciofi

Recipe by Frank Bordoni
Sausage and Mash with Red Wine Jus

Recipe by Ed Baines
Beef Stroganoff in a red pepper jacket

Recipe by Jean-Christophe Novelli
Honey Seared Salmon and Sesame Noodles

Recipe by Jo Pratt
Turkey Breast in Marsala Sauce

Recipe by Gino D'Acampo
Lamb Goulash

Recipe by Martin Blunos
Couscous Salad with Broad Beans, Peas and Mint

Recipe by Merrilees Parker
Baked Cod with a Wensleydale and Parsley Crust

Recipe by Brian Turner
Vegetarian Rendang Curry

Recipe by Simon Rimmer
Lemon and Sage Hake fillets with Mashed Zucchini

Recipe by Ben O'Donoghue
Caesar Salad

Recipe by Ed Baines
Calf's Liver with Caramelised Onions and Balsamic Gravy

Recipe by Mary Berry
Lamb Cutlets Baked with Lemon, Feta and Garlic with a Watermelon Panzanella

Recipe by Maria Elia
Angel-hair pasta with vegetables and smoked mozzarella

Recipe by Aldo Zilli
Red Cooked Duck with Sichuan peppers and Chinese Greens

Recipe by Ed Baines
Gnocchi with pesto and green beans

Recipe by Aldo Zilli
Do-ahead reheatable Black Bean Spare Ribs

Recipe by Ken Hom
Lamb Fillet with Flageolet Beans and Leek Chutney

Recipe by Mike Robinson
Chargrilled Beef Fillet with Sunshine Salad and Cracked Pepper Hollandaise

Recipe by Andrew Nutter
Gloucester Old Spot Chops with Honey and Mustard

Recipe by Mike Robinson
Glazed Lamb Fillets with Minted Vegetables

Recipe by Frank Bordoni

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Pastrmajlija - traditional Macedonian dish, known as Macedonian pizza"

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Green Figs with Blue cheese, prosciutto Italian Grissini sticks.

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