RECOMMENDATIONS

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  Fisherman’s relish

  The surprise ingredient of Theodore Kyriakou’s traditional fishermen’s spread is rabbit – perhaps because rabbits are so plentiful on the Greek islands

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  Moroccan chicken with saffron honey

  Cinnamon, coriander and orange flower water impart exotic North African flavours to Diana Henry's casseroled chicken

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  Cheese rissoles

  Simon Rimmer combines the textures of crisp fried potatoes with melting smoked cheese and a minty pea purée for a thrifty dinner party starter

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  Partridge pot roasted with thyme, hay and cider

  Mike Robinson's intriguing cooking method seals in all the fabulous flavours of this appetising main course

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  Spiced and super-juicy roast turkey

  Soaking overnight in a fragrant brine helps makes Nigella's turkey the juiciest you will ever try

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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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  Paella cakes

  Try Jo Pratt’s unconventional way of enjoying a classic Spanish seafood paella

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  Swiss carrot cake

  Kirsch and almonds flavour Sonja Watson's Swiss Carrot Cake

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  Mixed berry cake

  Simon Rimmer makes a delicious berry-studded sponge cake with a sweet, tangy sauce

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  Sunday tea cake

  Paul Evans serves this sherry sweetened tray bake with a dusting of icing sugar and custard for a real Sunday treat