RECOMMENDATIONS

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  Cornish brill with steamed clams

  Marcus Eaves presents a classic preparation for fish and clams, with plenty of white wine, garlic and herbs

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  Caribbean jerk steak

  Antony Worrall Thompson coats rib-eye steaks in a fragrant spice mix – slices of griddle pineapple complement the steaks perfectly

• 

  Roast duck and gravy

  Trina Hahnemann makes fresh duck stock for a delicious gravy and stuffs whole duck with prunes and apple for a great alternative to turkey for Christmas dinner

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  Pink champagne truffles

  For an after-dinner treat, or a very special gift for a chocolate lover, you can't beat Claire Clark's heavenly truffles

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  Winter vegetables

  Arthur Potts Dawson char grills seasonal vegetables to give them a wonderful smoky note

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  Mince pie baked Alaska

  If you think you don't like mince pies, try Matthew Fort's jazzed up version

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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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  Kiddley broth

  A hearty vegetable and bacon soup that Stuart Hutchings cooks to warm him up in winter

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  Poached caramelised pears with poire william sabayon

  James Martin makes sticky caramel coated pears served with Gateaux Bordeaux and pear-scented sabayon

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  Teisen lap with lavender honey and roasted figs

  Matt Tebbutt serves this rich Welsh fruit cake with figs drizzled in lavender honey - add a dollop of clotted cream to really treat yourself