RECOMMENDATIONS

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  Bangkok in a bowl

  Nancy Lam whips up her version of thom ka gai – a classic fragrant Thai coconut and chicken soup

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  Wild strawberry trifle

  Matthew Fort cooks up a taste of British summer with Paul Heathcote’s trifle recipe

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  Floating islands with rhubarb compote

  Rachel Humphrey, head chef at Le Gavroche, makes a delicious dessert of crisp meringues floating on crème anglaise with a vivid sauce

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  Bird in a bird roast

  James Martin spurns the turkey for his Christmas lunch, instead cooking up a stunning four-bird roast

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  Beef satay with peanut sauce

  Jason Atherton’s simple sauce transforms beef fillet into an impressive Asian-style starter or light lunch

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  Greengage steamed pudding

  Gary Rhodes' microwave steamed pudding is served with homemade custard and can be made in a jiffy

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  Corned beef hash with poached eggs, cornbread and salsa

  Satisfy even the biggest appetite with this spicy soul food classic from Charita Jones

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  Figs wrapped in Parma ham

  James Martin combines fruity British chutney with salty north Italian ham in his make-ahead starter

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  Smoked haddock risotto

  Gary Rhodes elegantly finishes his intensely flavoured rice dish with a poached egg

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  Roquefort soufflé

  Twice baked cheese soufflés from Jeremy Hooper – perfect served with a pear and walnut salad