RECOMMENDATIONS

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  Sea bass en croûte with mousseline sauce

  Michel Roux’s regal dish takes time, but all the elements can be prepared ahead, then all you do is take the fish in its pastry crust from the fridge to the oven 40 minutes before you want to serve it.

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  Pear and apple puree

  Help your baby enjoy the natural goodness of apples and pears with this simple puree recipe

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  Cumberland sausage toad in the hole

  The addition of field mushrooms and tomatoes to Austen Davies' toad in the hole makes this dish a meal in itself

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  Black bun with whisky

  Tom Lewis makes black bun - an incredibly dense and spicy fruit cake served on Hogmanay and after midnight to the "first footers" of the New Year. The secret to a really moist filling is soaking the fruit overnight. This is a recipe for real whisky lovers!

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  Rosemary chicken with herby lentils

  Arthur Potts Dawson cooks a whole boned chicken on the griddle for tender meat with a slightly smoky flavour

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  Chicken fajitas

  Gino D`Acampo combines a sizzling pepper stir-fry, marinated chicken and warm tortillas in these moreish Mexican fajitas

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  Chilled borscht with baby vegetables

  Alastair Little serves a jellied beetroot soup with a selection of crisp baby vegetables

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  Roast rack of lamb with pinhead oatmeal crust

  Claire Macdonald cooks a delectable dinner party combo of mint hollandaise with succulent lamb rack in a crisp pepper-flecked oatmeal crust

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  Gado gado

  Yufrita Skyner combines tender crisp vegetables with a spicy peanut sauce to create this colourful Indonesian dish

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  Partridge with caramelised cauliflower puree

  Michael Caines transforms the humble cauliflower into a rich and flavoursome puree, perfect with crisp roasted partridge and a wild mushroom fricassee