On the latest stop in his culinary caravan, chef Dean Edwards is sharing another great summer recipe of falafel pitta pockets.
In Spanish tapas bars it's quite common for a slice of cold tortilla to be served with a garlic mayonnaise - or aioli. John Whaite shows us how to do it with a different side dish, - roasted peppers with almonds (pimientos).
Get a taste of paradise with John Whaite's coconut and passionfruit panna cotta, which he serves with a tropical fruit salsa.
NB For this recipe you will need 4 x 6 floz pudding moulds - preferably good non-stick versions
It's Friday and the weekend means that we can be naughty, so John Whaite puts an American twist on a traditional dessert with his peanut butter and jelly cheesecake recipe.