RECOMMENDATIONS

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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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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  Courgette 'spaghetti'

  Gary Rhodes serves thin strips of courgette with a creamy beenleigh blue cheese sauce

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  Stoved potatoes

  Spice up potatoes with some paprika, garlic and herbs using this great recipe from the Vegetarian Society

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  Omelette

  Rowley Leigh shows how to make the perfect fool-proof omelette with some simple ingredients and the aid of a fork

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  Gateaux of carrots and Gruyère

  Anton Edelmann cloaks this elegant vegetable terrine in a spicy vegetable sauce

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  Roquefort and gruyère quiche

  Real men will eat quiche with Matt Tebbutts easy, cheesy recipe

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  Rhubarb pancakes with cassis cream and apple brandy

  Arthur Potts Dawson's pancakes have both a soft rhubarb filling and a caramelised rhubarb coating

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  Steak sandwich with horseradish mustard hollandaise

  Gary Rhodes makes the ultimate steak sandwiches with tender fillet, peppery rocket and a horseradish sauce

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  Easy berry jam

  Silvana Franco’s raspberry and blackberry jam tastes lush smothered over scones with clotted cream, and is a cinch to make