RECOMMENDATIONS

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  Roasted chicken breast with courgette stuffing

  For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of plain flour into the cooking juices and add 120ml of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve

• 

  Fennel stuffed sea bass parcels

  Stan Waite's fragrant fish parcels bake in their juices so when they are opened at the table their citric aromas are released

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  Marzipan fruits

  Katie Caldesi shows how to make the most beautiful edible decorations for your Christmas tree

• 

  Egg fried rice

  This speedy but special egg fried rice from Ross Burden makes a great accompaniment to all manner of Chinese style dishes

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  Pigeon with juniper sauce and crispy salad

  Radish and turnip provide a delicious crunchy contrast to meltingly tender pigeon breasts in Oliver Rowe’s elegant starter

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  Jerusalem artichoke soup with truffle

  Thrill your guests with Michael Caines' full-flavoured luxury artichoke soup topped with heavenly truffle oil and truffle shavings

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  Barszcz z uszkami (beetroot soup with mushroom pockets)

  Robert Kusy makes a perfectly pink soup with John Torode

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  Rump of lamb with spiced aubergine and courgette

  For a delicious Mediterranean dinner, try Matt Tebbutt’s fragrant, lightly-spiced lamb and vegetables with yogurt dressing

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  Welsh lamb dinner

  Marilyn Monteith puts together all the components of a hearty Welsh dinner by accompanying a succulent meat casserole with root vegetable mash, new potatoes, leeks and cabbage

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  Christmas pudding

  Tamasin Day-Lewis creates the perfect Christmas pud - dark, delicious, chockfull of fruit, and boozy to boot!