sweet and delectable, they’re sure to go down a treat. There is also lots of opportunity for fine dining, as some of the world’s top chefs have opened restaurants in holiday hot spots. At the spectacular Atlantis, The Palm in Dubai, for example, you can

and lots of food. My grandfather had a farm and grew lots of fruit trees, spices and herbs.I was sous chef for my grandmother. She sent me out to collect stuff from the garden. I’d dig deep for the yams and pick green bananas from the trees. The doctor bird

Marcus Wareing is the owner of Marcus Wareing at The Berkeley and The Gilbert Scott and father of Jake, 11, Archie, seven, and Jessie, five.What is your earliest food memory? Meat and two veg every day. My mother always cooked us a meal and then she also cooked for my father when...

What was your favourite food as a child? My grandmother’s home-made ravioli served in a chicken broth.At what age did you start cooking? I started at around four, helping my Italian grandmother make the ravioli. My grandparents lived in a small village at the foothills of the mou...

Atul Kochhar, father of Amisha, six, and Arjun, four, reveals family secrets:    What’s your earliest food memory?Fruits are my favorite – have always been. Eating mangoes, sitting beside a deep cool well on a hot summer evening with my family in Jamshedpur, in east India where I...

Rachel Allen, author of Rachel's Favourite Food and mother of Josh, 10, Lucca, seven, and Scarlett Lily, one reveals her foodie secrets   What’s your earliest food memory? I do remember being taught to milk a cow when I was about five.What was the first thing you ever cooked? Bis...

INGREDIENTSFor the grilled fruits:1 red apple, cut into four, seeds removed1 green apple, cut into four, seeds removed½ mango, cut into 4 cm dices2 slices of pineapple1 star fruit, cut in four to six slicesFor the marinade: 2 tbsp honey1 tsp toasted sesame seeds¼ tsp crushed blac...

This may be a bit more labour-intensive than reaching into the frozen foods compartment, but it’s worth it nutritionally. Limit preparation time by making a big batch of fish fingers and freezing them. Firmer fish holds together better and makes more evenly shaped fingers.Serves ...

We love this smoky, fishy take on the Welsh Rarebit. The beer with fish is quite quirky – we think it’s great, but you can always revert to milk if it doesn’t work for you. You can also serve the rarebit as a canapé if you cut the slices into smaller pieces. Smoked pollack (smoll...

Serves 4Pesto is a bright green sauce from Liguria in northern Italy. Italians usually eat pesto with linguine or trofie pasta, which are little twisted rope shapes, but it’s also delicious with steamed green beans or fresh gnocchi. Traditionally, pesto is made with a pestle and ...