Fettuccini of raw zucchini

Macrobiotic salad from Comptoir102

Mixed salad leaves

Easy-to-make macrobiotic salad from the kitchens of Comptoir 102.

Fish dogs with lemony fennel slaw

The humble fish finger sandwich gets a facelift – serve in hot dog buns with a fresh and crunchy coleslaw

Salted caramel & peanut butter billionaire’s slice

This popular shortbread bake is placed in a whole new league with the addition of an extra layer of indulgence plus a salted toffee topping

Spiced lamb koftas with mint & tomato salad

Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt

Onion & butternut bhajis with rotis, mango raita & mint salad

Have a go at making your own Indian starter – these vegetarian flatbreads come with a fruity yogurt sauce

Vietnamese prawn summer rolls

Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce

Shredded sesame chicken pancakes with spiced plum sauce

Cook your roast chicken with honey and five-spice glaze then serve with a Chinese-style fruit sauce and pancakes

Sea bass en papillote with Thai flavours

Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime

Moroccan roast chicken with apricots

Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment