RECOMMENDATIONS

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  Cauliflower soup

  Add Arthur Potts Dawson’s classic soup to your list of easy winter favourites

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  Fontina and sorrel arancini

  A tangy salsa rossa with cinnamon, chilli and vinegar is the perfect accompaniment to Aaron Craze’s arancini – Sicilian risotto balls

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  Herby baked scallops

  Scallops baked with a herb crust make a delightful starter or weekend lunch - serve with a salad and lemon wedges.

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  French-Italian alps fondue

  A rich and creamy cheese fondue with Italian fontina, French reblochon and kirsch from Clodagh McKenna

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  Oat bars

  Why buy oat bars when they're easy and fun to make with your kids!

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  Grilled mackerel with rhubarb, chilli and mint

  Lawrence Keogh combines tangy rhubarb, fiery chilli and fresh mint – a marvellous match with affordable mackerel

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  Rabbit spring rolls

  Simon Rimmer puts the spring into these spring rolls with rabbit meat, served with a refreshing cabbage and apple salad

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  Black bun with whisky

  Tom Lewis makes black bun - an incredibly dense and spicy fruit cake served on Hogmanay and after midnight to the "first footers" of the New Year. The secret to a really moist filling is soaking the fruit overnight. This is a recipe for real whisky lovers!

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  Spice crusted seared Carpaccio of tuna

  Nick Nairn's wafer thin slices of tuna marinated in lime, honey and ginger, then coated in aromatic spices taste sensational. Created for Seafood Week

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  Gooey chocolate brownies

  Oli Shute's gloriously rich, fudgy and densely chocolatey brownies make a tempting tea time treat or delectable dessert