RECOMMENDATIONS

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  Scallops with pea puree and smoked bacon veloute

  A salty bacon cream sauce is the perfect complement to fresh scallops in this classic dish from Michael Caines

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  Salmon and herb gnocchi

  James Martin's light choux pastry puffs are served with a tasty sauce and topped with luxurious salmon for an elegant meal

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  Quiche Lorraine

  Named after the Lorraine region of north-east France, Rachel Allen’s recipe for this classic quiche is delicious served with a green salad and tangy relish

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  Pockmarked grandmother’s beancurd (mapo tofu)

  Gary Rhodes cooks a famous Sichuan dish of silky tofu with, known convivially as 'pockmarked grandmother's beancurd'

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  Luxury fish pie

  Push the boat out with Joe Cook's luxurious lobster and scallop filled pie

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  Stollen

  Try James Martin's stollen as an alternative to Christmas cake, or go the traditional German route and have it for breakfast on Christmas day

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  Saffron and cardamom rice trifle

  Cyrus Todiwala’s Anglo-Indian trifle combines rose and raspberry jelly with sponge soaked in vodka raspberries and a saffron and rice base

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  Lamb cutlets with crispy garlic

  Stuart Gillies transforms a bulb of new season garlic into the perfect accompaniment for griddled lamb with mounds of buttery mash

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  Roasted guinea fowl with wild mushrooms and spinach

  Gary Rhodes evokes woodland flavours with his guinea fowl served on a bed on spinach and rich mushroom sauce

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  Rajastani potatoes with mustard greens

  Aloo Methi, a favourite Rajastani side dish of potatoes fried in ghee and spices from Marwari cook Gunjan Goela