RECOMMENDATIONS

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  Pollock with cockles, mussels, leeks and chorizo

  For an elegant dinner party dish, Stuart Gillies tops a shellfish and chorizo medley with a perfectly cooked fish fillet and a saffron-infused cream sauce

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  Tuna with crushed yam and callaloo

  Try fish and two veg Grenadian style from Gary Rhodes and Dexter Burris

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  Cheese fondue

  Arthur Potts Dawson makes the après-ski classic that's perfect for sharing: crusty sourdough bread swirled in melted cheese

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  Glossy chocolate profiteroles

  Who doesn't love to eat profiteroles? You could also learn to love cooking them: choux buns freeze well, making them easy to prepare ahead

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  Chicken broth with basil dumplings

  Matt Tebbutt’s light autumnal broth makes a deliciously simple dish that will feed 2 people for under £5

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  Gingerbread skeletons

  Cook up some scary snacks with Rachel Slack's skeletal gingerbread people, cats and dogs

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  Penne amatriciana

  Tom Parker Bowles serves a classic pasta dish, a rich tomato sauce with pancetta and chilli that has its origins in the town of Amatrice in central Italy

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  Lamb cutlets with minty mustard crosnes

  Arthur Potts Dawson cooks the latest delicacy to hit the markets, crosnes (pronounced crones) also known as Chinese artichokes

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  Corned beef hash with salsa and cornbread

  Enjoy a little spicy soul food from the Deep South in Charita Jones's hearty recipe

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  Mascarpone ice cream

  Liz Franklin's Ice Cream brings you this lovely, light milky ice cream