ÎÚÑ»´«Ã½

Fresh ÎÚÑ»´«Ã½ halibut is baked and topped escabeche-style, with a sweet-and-sour vegetable mixture. Serve the fish with steamed rice and steamed green vegetable.

If you’re new to Easter ham or you’ve not baked one for a while, here’s a step-by-step guide, starting with what kind of ham to buy.

Succulent pork back ribs are topped with a citrusy chili-spiced glaze, crunchy peanuts and green onions. The result is sweet, sour — and hard to resist.

One option is to make a crust for the tart that requires no rolling

Madras curry paste flavours this coconut milk-based, Indian-style dish, rich with chickpeas and a mix of vegetables. Serve it with a tangy lime-coconut rice.

In this recipe, ingredients used to make the classic Irish vegetable dish colcannon are instead simmered and whirled into a soup.

Plump prawns are quickly sautéed and coated with chermoula, a zesty, flavourful North African-style sauce often served with fish and seafood.

Enjoy the flavour of the classic barley soups but don’t want the meat? Sliced mushrooms make for a hearty — and tasty — substitution.

Salmon fillets, brushed with a spiced honey/olive oil mixture, are baked and topped with ultra savoury tahini sauce and toasted walnuts.

Tender, stewed cubes of beef are given a Spanish flavour with olive oil, onions, peppers, garlic, smoked paprika, oregano and olives.