'Meaty aubergine and sweet-and-sour pomegranate make a delicious pairing, with toasted pine nuts offering a finishing crunch,' says chef Salma
Vegetarian
Jump straight into the Middle Eastern food hype with these gorgeous stuffed cabbage leaves baked in a fragrant tomato sauce
We're big fans of the current seaweed trend, we're even bigger fans of these seaweed and cheese biscuits from Trewithen Dairy
Paul Ripley shares his recipe for twice baked goat's cheese souffle
Hugh Fearnley-Whittingstall shares his pea and spinach soup recipe
Bethany Kehdy shares her recipe for shaved beetroot, radish and grapefruit salad
Bristol baker Alia Faisal shares her recipe for chocolate digestive brownies
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