RECOMMENDATIONS

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  Barbecue ribs

  Charita Jones’ ribs are hot, smoky and meltingly tender

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  Duck confit with braised red cabbage

  Rich and indulgent, Rick Stein's duck recipe combines the sweetness of red cabbage with the meaty texture of slow-cooked duck

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  Pork belly hot pot

  Pork belly is a cheap but delicious cut of meat, and Jun Tanaka makes the best of its fatty texture in a meltingly good soy-based hot pot

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  Lamb tagine and cauliflower 'couscous'

  Paul Merrett’s luscious lamb tagine is served with cauliflower ground into tiny pieces and steamed to resemble couscous

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  Roast lamb with shallot purée

  Ask your butcher for this fantastic cut of lamb and make the most of it with Galton Blackiston’s creamy roasted shallot purée

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  Raspberry vinaigrette

  Try this light summery vinaigrette poured over half an avocado or drizzled over a rocket salad

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  Frankfurter kedgeree with fondue

  Simon Rimmer cooks a meatier version of this classic Scottish rice dish

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  Roast duck and gravy

  Trina Hahnemann makes fresh duck stock for a delicious gravy and stuffs whole duck with prunes and apple for a great alternative to turkey for Christmas dinner

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  Perfect béchamel

  Galton Blackiston’s lump-less white sauce is the key to great-tasting lasagne, macaroni cheese and other dishes

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  Skirt steak with watercress and barley salad

  Oliver Rowe shares a simple steak recipe with a peppery salad that's full of texture and flavour