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Chef Vincent Osbourne cooks a traditional dish of cornmeal okra and marinated mackerel

Lebanese cookery writer Anissa Helou prepares tabbouleh with parsley mint and bulgur

Chef Ramalingam prepares sambar a vegetable lentil curry from Tamil Nadu in southern India

Irina Mamisashvili prepares khachapuri a traditional cheese-filled bread

Cookery writer Edite Phillips prepares a traditional Portugese fish soup

Beef rendang from West Sumatra is prepared by Indonesian cookery writer Sri Owen

Haggis made from spiced offal oatmeal and onions is prepared by butcher John Macsween

Composer Guo Yue prepares bean sprouts with eggs and broccoli with prawns

Julia Solovyova makes a stolichniy salad with potato carrots sausage and eggs

Veronique Edwards prepares ndole soup - bitter leaf soup - with prawns peanuts and ginger

A traditional New Year meal of sabzi polo ba mahi buttered herb rice and fish

Ursula Ferrigno prepares pastiera napoletana a cake with pasta riccotta cheese and spices

Vatapa, a rich stew of shrimp coconut milk ground peanuts and breadcrumbs

Teacher Puan Tang prepares roast aubergine deep-fried sweet potatoes and stir-fry squid