Walk into any trendy gourmet bakery and it’s clear that Portuguese tarts are very much en-vogue these days. Generally the custard is flavoured with vanilla and perhaps a little orange zest. This recipe adds a sophisticated twist on the classic by using another Portuguese favourite: almond custard. Apples, gooey caramel and brandy seal the deal… and why on earth not.

If it’s hot outside you need to keep hydrated and lassis are the perfect accompaniment to Indian flavours.My blackberry lassi is light and refreshing- served over ice it’s an ideal barbecue drink.

Vegetarians often get a raw deal at barbecues: a side salad just isn’t enough! The Indian cheese paneer is very versatile, tastes great grilled, tandoori-style and is now widely available in supermarkets. These skewers are full flavoured, have lots of texture and are very satisfying regardless of whether you are a vegetarian or not. Tandoori food is often served with sliced or chopped tomatoes, red onions and cucumbers seasoned and drizzled in lemon juice, and some green chutney.

No barbecue is complete without burgers, so why not try these succulent chicken burgers with an Indian twist? The coriander, cumin and chillies add a delicious spice and depth of flavour and the burgers taste great with chutney-flavoured mayonnaise, or simply with ketchup.

East meets west in this burger. Classic Thai flavours delivered the all American way!

Celebrate the Diamond Jubilee with Bombay Sapphire’s special Ginbilee G&T Infusions, invented by five Brits known for their creativity, each of whom has given us their own take on the classic G&T. It’s apparently one of Her Majesty’s favourite tipples …

This exclusive starter is surprisingly easy to make as the ingredients do all the talking. Truffles, caviar, crayfish and crab may not be everyday eating for most of us, but I guarantee this dish is well worth a second mortgage.

Inspired by a snack from Anderson’s childhood in America, the s’more – a campfire treat made by sandwiching toasted marshmallows between two biscuits with a piece of chocolate – the ‘Around the World on One Plate’ recipe is a savoury interpretation of this snack and features a savoury marshmallow on a biltong twig, served with loin of lamb and dressed with a rich chocolate and port sauce.

There is literally no good reason to eat the boiling, bright orange gelatinous syrup that masquerades as sweet and sour sauce in this country. This authentic Chinese sauce takes your taste buds from sweet to sour and back again via a few subtle surprises on the way.