RECOMMENDATIONS

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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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  Salmon and vegetables en papillote

  Tana Ramsay’s method of cooking fish is so easy and the children love it, especially when they have their own little fish parcels. The steaming process traps all the goodness and flavour of the fish – what could be better?

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  Pan-fried duck breast with braised endive

  A classic French recipe from James Martin, try this pan-fried duck with orange sauce and braised endive as part of a romantic dinner for 2

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  Honey lemon chicken wings

  Bill Granger roasts chicken wings with a sweet and sour glaze

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  Bocca di lupo with fresh tomato sauce

  Aaron Craze whips up a variation of ravioli – the shape refers to ‘the mouth of the wolf’ –with a sauce that speaks of Italian summer

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  Kashmiri chicken

  Anjum Anand’s easy peasy curry is made with a tomato-based masala flavoured with whole spices – serve it simply with boiled rice

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  Duck liver pâté

  For a make-ahead starter try James Martin's pâté, subtly flavoured with brandy and fresh basil

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  Hot mulled cider punch

  For a warming winter tipple packed with flavour, try Joe Wadsack's sweet and spicy mulled cider punch

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  Strawberry jam omelette soufflé

  Jun Tanaka whisks egg whites and egg yolks separately to achieve a super-light omelette, flavoured with lemon zest, vanilla and jam

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  Haddock and leek fishcakes

  Silvana Franco serves haddock and leek fishcakes.