RECOMMENDATIONS

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  Crispy duck salad

  Aaron Craze takes the stodge out of traditional crispy duck pancakes and pairs the meat with a refreshing salad and a zingy dressing

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  Paneer and creamy spinach curry

  Roopa Gulati's simple seasoning of fried garlic, ginger and chilli makes this dish particularly memorable - serve with a stack of hot, buttery breads

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  Soft chocolate cake with crema di mascarpone

  Theo Randall uses top-quality Valhrona chocolate to make this most decadent of desserts with a marsala wine-spiked mascarpone cream

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  Chicken with black spices and a saffron and cardamom yogurt

  Sanjay Dwivedi cooks his spicy alternative to the infamous Indian high street offering of bright red chicken tikka

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  Lemon posset

  Using just three ingredients, James Martin's lemon posset couldn't be easier

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  Salt fish with akee

  Catherine Dyer serves up this traditional Jamaican dish with rice and breadfruit

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  The Sidecar

  Gennaro Contaldo’s traditional recipe for a Sidecar cocktail packs a citrus punch, with fresh oranges and lemon to pep up the Cointreau

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  Roast chicken with baby onions

  Michael Caines substitutes chicken for duck in an attempt to bring one of Gidleigh Park's flavourful roasts to the masses

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  Turkey mole

  Bitter chocolate, spiked with warming spices work well together in this traditionally hearty Mexican casserole

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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!