RECOMMENDATIONS

• 

  Roast lamb with celeriac purée

  Garlicky celeriac mash makes a worthy accompaniment to roast leg of lamb in Gary Rhodes' Sunday lunch

• 

  Grouse breasts with salsify, endive and wet walnuts

  Matt Tebbutt creates restaurant-style food at home, demonstrating a simple and quick game dish that's perfect for entertaining

• 

  Jersey royals with pancetta and rosemary

  Give spuds a regal coating of crisp pancetta and rosemary in this speedy “Genuine Jersey Royal Potatoes” recipe

• 

  Fish tagine with Moroccan bread

  Barry Vera serves a moreish, fragrant seafood delight with soft, crusty Moroccan bread rolls

• 

  Steamed sponge with dried fruit

  Packed with raisins, glacé cherries and dried cranberries, Simon Rimmer’s sponge makes a great comfort treat covered in lashings of chocolate sauce

• 

  Poached caramelised pears with poire william sabayon

  James Martin makes sticky caramel coated pears served with Gateaux Bordeaux and pear-scented sabayon

• 

  Beef Wellington

  Impress your guests with Alan Coxon's recipe for a classic beef dish, created in honour of the Duke of Wellington

• 

  Jerk mussels

  Charita Jones adds a touch of soul to a simple bowl of mussels, with a vibrant taste of the Caribbean

• 

  Fig and orange salad with melting shropshire blue

  Creamy and full of flavour, Shropshire Blue makes a great dressing in this winter salad from the British Cheese Board

• 

  Tagliatelle with tomato and pesto

  Michael Caines’ tomato sauce is cooked for an hour to make a rich sauce to serve with tagliatelle – fresh pesto and mascarpone are also added