RECOMMENDATIONS

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  Chocolate, pear and cinnamon tart

  With a spiced festive flavour, Giancarlo Caldesi's dessert is a prepare-pudding that's great for celebrations

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  Roast pheasant with bread sauce and baby spinach

  An impressive dish from Curtis Stone - pheasant legs slowly braised in garlicky goose fat, with succulent quick-roasted breasts

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  Irish champ with black pudding and apple jelly

  Potatoes and black pudding - Arthur Potts Dawson serves the perfect comfort food for a winter supper

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  Ultimate roast beef

  Matt Tebbutt’s classic recipe involves a juicy strip of sirloin marinated in thyme, garlic and pepper for a few days and served with a homemade horseradish cream

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  Bullshot

  With a base of beef consommé, flavoured with Tabasco, Worcestershire sauce and sherry, Tom Parker Bowles' cocktail is not for the faint-hearted

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  Mrs stephenson's cucumber mousse

  This light and lovely mousse from Mrs Stephenson makes a stylish starter of an elegant buffet dish

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  Deep-fried monkfish and halibut with pea purée and parsley oil

  The kids might well fight you for James Martin’s yummy adult version of fish fingers

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  Chicken caesar salad

  Paul Rankin turns a classic caesar salad into a main course with delicious herb-crusted chicken

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  Salmon with rice and peas

  Home cook Florrie McLeod pits her Caribbean salmon with creamy rice and peas against local chef Antoine Quentin

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  Roast goose with foie gras, apples and rosemary

  Matt Tebbutt's incredibly rich dish requires nothing more than simple roast potatoes and maybe mustard dressed green salad to serve