RECOMMENDATIONS

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  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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  Marshmallows

  James Martin suggests serving his delectably light fluffy marshmallows threaded onto skewers with juicy strawberries

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  Fritto misto

  Theo Randall serves a traditional Italian mixed platter of battered and fried vegetables

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  Bollito misto

  Cook up an Italian feast with Theo Randall's poached chicken, beef, tongue and sausage spiked with salsa verde and horseradish sauce

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  Haggis stuffed chicken with roasted root vegetables

  John Quigley’s twist on the modern British dish also known as ‘Balmoral Chicken’ is to brush it with Dijon mustard to add another element of flavour

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  Roast rack of pork with crackling

  Galton Blackiston adds lemon, garlic and sage to classic roast pork - for really top-notch crackling, look for dark, dry skin when buying pork

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  Lamb burgers with garlic yogurt dressing

  Aggie MacKenzie creates the perfect blend of flavours with minty lamb paired with a zingy garlic yogurt

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  Chicken with mushrooms and marjoram

  Rachel Allen serves a vibrant broad bean salad with this rich spring dish

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  Chocolate pudding and mascarpone ice cream

  Matt Tebbutt makes a light, delicate chocolate cake, with a deliciously molten interior.

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  Shrimp in sherry sauce

  Matthew Fort pays homage to the Galloping Gourmet chef Graham Kerr with his dish of prawns in a creamy egg sherry sauce