RECOMMENDATIONS

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  'Caciucco' soup from Livorno

  Clodagh McKenna makes a hearty Italian fish and shellfish soup

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  Halibut with spring onion polenta

  Sophie Michell’s sophisticated fish supper combines halibut with crab and spring onion polenta and is served with a fennel and pea shoot salad

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  Bullfighter's beef stew with macaronade

  Beef and pasta work well together in Rick Stein's warming stew with macaroni

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  The Twinkle

  With its champagne top and apt name, this light, delicately flavoured drink from Finlandia would add a sparkle to any Christmas Day menu.

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  Chocolate brownies

  For a simple decadent treat try this recipe for chocolate brownies from Matt Jones at Flour Power City, one of Borough Market’s most popular bakery stalls

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  Pork dumpling and salt-fish hotpot

  Jason Atherton cooks his favourite dish from Singapore - this traditional dish combines the flavours of prawns, pork, spring onions, aubergines and ginger and is always served in a clay pot

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  Mixed berry cake

  Simon Rimmer makes a delicious berry-studded sponge cake with a sweet, tangy sauce

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  Garlic and rosemary escallops of veal with cauliflower mash

  These veal escallops, filled with garlic and rosemary and served on creamy cauliflower mash, make an impressive main course by James Martin

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  Chicken fricassée

  Anton Mosimann presents a classic dish, adding a surprise touch with oyster liquor

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  Bengali prawn curry

  Jayanti Bhattacharyya demonstrates Chingrir Malai, a spiced prawn curry typical of her region of India