RECOMMENDATIONS

• 

  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

• 

  Raspberry and hazelnut tart

  For a truly tempting tart, try this combination of buttery hazelnut pastry with glorious raspberry filling from Claire Macdonald

• 

  Pastel de nata (custard tarts)

  Recreate this Portuguese deli treat with Lia Baiao and John Torode’s simple recipe, made with puff pastry

• 

  Fricassée of pork, potatoes, peas and parsley

  Sophie Grigson creates a light, summery fricassee, laced with lemon for its freshness and verve

• 

  Mulled wine

  For a warming winter tipple try Simon Brown's simple recipe for spiced wine, great for parties

• 

  Langoustine risotto with courgette flowers

  James Martin's creamy risotto incorporates delicately flavoured langoustines and is served with a crisp batter-coated courgette flower

• 

  Dongpo pork with bamboo shoots

  Gary Rhodes' recipe for a classic Hangzhou favourite, named after the great poet Su Dongbo, results in a dish that is a celebration of texture and flavour

• 

  Roasted scallop in its shell with parsley butter

  A stunning dinner party starter that will look as good as it tastes, from Andrew Fairlie

• 

  Chilli and herb cajun cornbread

  Try Ainsley Harriot's version of an all-American classic - it tastes best warm out of the oven, but can be made up to one day in advance and stored in an airtight container

• 

  Squash & pepper stacks

  Exotic red rice is sandwiched between two slices of butternut squash making an impressive dinner party dish from the Vegetarian Society