RECOMMENDATIONS

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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  Chocolate chilli pork ribs with corn on the cob

  Dark chocolate is the secret flavour ingredient in Arthur Potts Dawson’s finger-licking pork ribs

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  Moroccan barbecue chicken

  Transform barbecued chicken with this simple and quick spice paste from Caroline Hire

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  Chorizo and butter bean favetta

  Simon Rimmer’s Spanish-style combination of smoky sausage and butter bean purée on toast is great for a meal in a hurry and makes a top tapas dish too

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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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  Fava and sausage stew

  This is Clodagh McKenna’s take on the Italian classic, salsiccia con lentils, using new season fava beans and pork

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  Lime cake with Greek yogurt sorbet

  Andi Peters conjures the flavours of the Mediterranean with this refreshing citrus cake and tangy yoghurt sorbet

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  Bulgur pilaf with toasted almonds and dried fruit

  Fluff up your ideas with this light pilaf, full of succulent slivers of dried apricot and prunes and crunchy toasted nuts

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  Clementine, fennel and pomegranate salad

  Bright colours, crisp fresh flavours and a scattering of feta make up a vibrant wintry salad from Matt Tebutt

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  Ayrshire Royal Rooster Potato Salad with Balsamic Dressing

  Andrew Fairlie combines tasteful Italian balsamic dressing with home-grown Scottish potatoes