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RECOMMENDATIONS
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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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Crispy nibbles with spicy tuna crepes
Strong flavours in the form of cheddar, smoked sausage and tuna are the highlights in Martin Blunos’s recipe
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Queen of puddings
Rachel Green’s famous old-fashioned dessert is also queen of cost-cutting, at only £1.89 per person
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Finlandia Berry Caipiroska
A deliciously fruity, classic drink that tastes so refreshing after a heavy Christmas dinner. Can be made to taste from a choice of strawberries, raspberries or mixed berries.
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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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Gateaux of carrots and Gruyère
Anton Edelmann cloaks this elegant vegetable terrine in a spicy vegetable sauce
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Leek cannelloni with lemon thyme and provolone piccante
Luxurious yet inexpensive, Rick Stein's baked pasta dish showcases the buttery flavour and melting tenderness of gently stewed leeks
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Goan mutton vindaloo
Tom Parker Bowles’ flavour-packed vindaloo was inspired by Indian cookery writer Camellia Panjabi
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Fudge
Winner of the Taste Awards 2007, Helen Eastwood shares the recipe for her award-winning fudge
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Frankfurter kedgeree with fondue
Simon Rimmer cooks a meatier version of this classic Scottish rice dish
