RECOMMENDATIONS

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  Warm beef salad with horseradish mayonnaise and fried onions

  Darina Allen creates a flavoursome starter with tender Irish beef fillet served with a fiery horseradish and crunchy onions

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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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  Spaghetti with monkfish and clams

  An easy seafood sauce that can be made while the pasta is cooking, from Arthur Potts Dawson

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  Grilled Dover sole

  For an elegant fish try Brian Turner's recipe for Dover sole served with parsley sauce

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  Pork saltimbocca (pork wrapped in proscuitto)

  Giuseppe Milito and John Torode wrap slices of pork fillet in proscuitto in this traditional Italian dish, usually made with veal

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  Wagyu steak, duck fat chips and béarnaise sauce

  Jason Atherton uses soft-boiled eggs in his unusual version of béarnaise sauce, which packs a punch with top-notch wagyu steak

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  Swiss chard rice cakes on liquorice coconut curry

  Peter Gordon serves up a tasty vegetarian dish, transforming classic winter ingredients with the addition of some more exotic flavours

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  Romana gnocchi with Napoletana sauce

  Gennaro Contaldo’s traditional Italian dish can be assembled the day before it is needed and baked just before your guests arrive

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  Fig and orange salad with melting shropshire blue

  Creamy and full of flavour, Shropshire Blue makes a great dressing in this winter salad from the British Cheese Board

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  Pisto manchego

  This simple dish from Mario Batali is a sort-of pureed ratatouille which is served all over Spain on its own or accompanying meats, eggs, fish or bread