RECOMMENDATIONS

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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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  Quiche Lorraine

  Crumbly butter pastry, smoky bacon and melting gruyere cheese are a divine combination in Trish Deseine’s recipe for this great French quiche

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  Pennette al forno (four cheese pasta bake with ham)

  For a simple, hearty meal al'Italiano try Gino D'Acampo's pasta bake, flavoured with four tasty cheeses

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  Panna cotta with chestnut purée

  Theo Randall's indulgent vanilla panna cotta is scented with Italian grappa and served with sweet chestnut purée and crunchy hazelnut brittle

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  Sausages and sautéed potatoes

  Crisp potatoes, soft red onions and sausages make a heavenly match in Gary Rhodes' comfort supper

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  Vanilla cheesecake

  Amanda Lamb serves up her favourite cheesecake - her brother's!

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  Haunch of venison with red wine and tangy beetroot puree

  Paul Rankin creates a ruby red venison dish complementing the rich gamey meat with a red wine sauce and zingy beetroot puree

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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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  Calf’s foot soup

  Tom Parker Bowles gives calf’s foot the slow simmered treatment to make a deeply flavoured soup enriched with Worcestershire sauce and sherry

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  Wild mushroom risotto

  This risotto from Rick Stein is good made with mixed wild mushrooms or even chestnut mushrooms, sometimes known as portobello mushrooms