RECOMMENDATIONS

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  Grilled Scottish langoustine with fresh herbs

  Arthur Potts Dawson demonstrates an impressive dinner party dish with these delectable grilled Scottish Langoustines served on a bed of dill.

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  Roast chestnuts with vanilla and star anise

  Warm up on bonfire night with Matt Tebbutt's hot nuts

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  Pan-fried squid with chilli and parsley oil

  Rachel Allen’s delicious chilli and parsley oil is the perfect accompaniment for crispy fried squid with rocket.

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  Panzanella salad

  Tristan Welch cooks a light bread and tomato salad, a traditional Tuscan peasant dish that will leave you begging for more

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  Chestnut roasted red pepper and Red Leicester strudel

  The perfect dish for a vegetarian Christmas lunch from the British Cheese Board

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  Keralan-style Orkney brown crab with sweet corn

  Cyrus Todiwala shares a moreish curry inspired by the south Indian state of Kerala, a land abundant with seafood

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  Roast crispy pork

  Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat

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  Stuffed fish with onions and honey

  James Martin enhances the subtle flavour of sea bass with a piquant stuffing and cooks it in foil to seal in the fabulous flavours

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  Partridge roast with cabbage, bacon and marsala

  An ideal winter warming recipe, Mike Robinson cooks partridge with leafy Savoy cabbage in this hearty dish

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  Pork adobo

  Jason Atherton's tempting dish of slow-cooked pork with soy, garlic and ginger is on the hob in a matter of minutes