RECOMMENDATIONS

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  Victoria sponge with lemon curd

  Helen Hosker bakes a light sponge cake with a tangy filling of homemade lemon curd

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  Fisherman's lobster stew

  The secret to Mario Batali’s dish is in the sauce: it's all about reserving the roe from the lobster, which is mixed with punchy garlic, bright parsley, and a swig of brandy to create a decadent rustic feast

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  Soft chocolate cake with crema di mascarpone

  A flourless cake that is light and intensely chocolatey from Theo Randall

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  Roast duck and gravy

  Trina Hahnemann makes fresh duck stock for a delicious gravy and stuffs whole duck with prunes and apple for a great alternative to turkey for Christmas dinner

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  Lobster thermidor

  Matt Tebbutt’s classic French dish of lobster slathered in béchamel sauce and topped with bubbling gruyère is perfect with skinny fries and a green salad

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  Brawn and pickled shallots

  Martin Blunos creates this traditional spiced terrine using pig's head, ham hock and trotters

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  Blueberry Génoise with blackberry Devon liqueur

  An exquisite dessert from Tamasin Day Lewis - juicy blueberries baked in a rich Genoise sponge, doused with black berry liqueur

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  Lobster with vermouth and tomatoes

  Simple ingredients and a dash of vermouth highlight the sweet taste of fresh lobster in Arthur Potts Dawson's quick recipe

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  Salmon with beetroot and cauliflower cream

  James Martin's colourful recipe pairs richly flavoured salmon with piquant marinated beetroot and luxurious cauliflower cream spiked with horseradish

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  Sweet Thai chilli chicken

  Sweet chilli sauce peps up Chef Yang from Amoy’s chilli-chicken stir-fry