RECOMMENDATIONS

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  Chocolate and vanilla marble cake

  This classic is made using a basic Madeira cake recipe, and Rachel Allen’s version is excellent served with icing sugar or hot chocolate sauce

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  Confit of salmon with ginger and broccoli

  Poaching salmon fillets in duck fat makes them rich and succulent in Jun Tanaka's quick recipe

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  Double ginger cake

  Lightly crisp on top and with a good, open texture, Nigel Slater's ginger cake is light, moist and delicately gingery.

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  Black bun with whisky

  Tom Lewis makes black bun - an incredibly dense and spicy fruit cake served on Hogmanay and after midnight to the "first footers" of the New Year. The secret to a really moist filling is soaking the fruit overnight. This is a recipe for real whisky lovers!

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  Rooster tattie squeak with grilled sausages

  This homely, hearty main course by Andrew Fairlie will especially appeal to children

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  Chocolate, hazelnut and caramel tart

  Rachel Allen's gloriously rich and luxurious tart has a hazelnut caramel layer topped with a creamy chocolate layer

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  Curried fish soup (Me ga thi)

  Merrilees Parker’s Laos soup is great fun to serve - it should be garnished by each diner according to their personal tastes

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  Marshmallows

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

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  Bavette steak with sautéed potatoes

  Aaron Craze uses skirt steak to create his twist on steak and chips, with garlic and rosemary sautéed potatoes and a mouthwatering butter sauce

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  Pears braised in Perry

  Matthew Fort gives braised pears an unconventional kick with perry and plenty of warm spices