RECOMMENDATIONS

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  Peanut butter and white chocolate blondies

  If you’re tired of ordinary brownies, try Rachel Allen’s rich peanut butter-based treats – great on their own or eaten with ice cream

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  Bill's scrambled eggs

  Bill Granger stirs up a speedy treat of creamy scrambled eggs for a brilliant breakfast or anytime snack

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  No-fuss vinaigrette

  Use this multi-purpose dressing on summer salads or warmed up as a sauce - leave overnight for the flavours to infuse

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  Beijing-style lamb with dipping sauce

  Gary Rhodes makes an unusual twice-cooked lamb dish from the Northern region of China

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  Rabbit wrapped in serrano ham

  Paul Heathcote makes a stunning dinner party dish with both slow-cooked rabbit leg and pan-fried loin with a rich red wine sauce

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  Sea bass in a lemon, basil and vermouth sauce

  Theo Randall cooks an Italian coastal classic of Sea bass baked “en papillotte” with Amalfi lemons and fresh basil

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  Raspberry soufflés

  Rosemary Shrager's fruity raspberry soufflés are light as air and make a wonderful dessert after a heavy main course

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  Garlic baked custards

  Kirsty Smallwood adds roast garlic to these baked egg custards and suggests serving them with sautéed mushrooms for a truly tempting supper

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  Glazed pork chop with peppers

  Jun Tanaka serves French-trimmed pork chops cooked in a sticky honey-soy glaze with sweet and sour peppers and herb dressing

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  Santa’s Little Helper

  Cup your hands around this tasty tipple and feel toasty inside and out. Fruity and comforting, the smooth warmed golden rum perfectly complements the dry cranberry and sour apple. This drink can easily be made in larger quantities for groups or parties.