Cashew nut and crisp lasagne

Recipe from Christina Burgess, executive chef at Karkloof Safari Spa

Katayef suzette

Recipe from Sudqi Naddaf, executive chef at Kempinski Hotel Mall of the Emirates.

Shorbat addas (mild lentil soup)

Recipe from Faisal Nasser, an environmental engineer from Abu Dhabi, who has always had an interest in food and culinary arts, and enjoys spending his weekends cooking for family and friends.

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

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

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

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

Sticky duck-dogs with chopped mango slaw & Chinese crisps

Serve shredded hoisin duck in hot dog rolls with crunchy Asian slaw and pancakes baked into tortilla-style homemade chips

Clotted cream & raspberry ripple Arctic roll

A stunning version of the retro classic, complete with seasonal berries, home-churned ice cream and light sponge

Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad

Use filo pastry to wrap salty Cypriot cheese with chilli, lemon and parsley, then serve with vibrant mash and an olive salad