RECOMMENDATIONS

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  Deep-fried monkfish and halibut with pea purée and parsley oil

  The kids might well fight you for James Martin’s yummy adult version of fish fingers

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  Haddock and leek fishcakes

  Silvana Franco serves haddock and leek fishcakes.

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  Pot-au-feu

  French for “pot on the fire”, this is a classic French dish usually made with meat and vegetables. James Martin makes a creamy seafood version

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  Chocolate-dipped walnuts

  Mark Hix’s perfect little Christmas treats are simple to prepare and can be made about a week ahead.

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  Cabbage with onion, bacon and thyme

  Crunchy veg and deliciously caramelised onions come together in Oliver Rowe’s recipe for a delicious snack on toast

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  Egyptian chicken with flatbread

  Diana Henry serves marinated griddled chicken with a yoghurt and mint sauce and homemade flatbread

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  Light fig tarts with yogurt soured cream

  These are simply some sliced fresh figs baked on puff pastry rounds, then glazed and served with what Rick Stein calls yogurt soured cream.

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  Breast of lamb st ménéhoulde

  Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat

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  Pastel de nata (custard tarts)

  Recreate this Portuguese deli treat with Lia Baiao and John Torode’s simple recipe, made with puff pastry

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  Tomato and mozzarella tart

  For a stylish starter, serve up James Martin's delightfully simple recipe for tasty tomato and mozzarella-topped puff pastry tarts