RECOMMENDATIONS

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  Deep fried fish with spiced mayonnaise

  Matt Tebbutt uses Japanese panko breadcrumbs for extra crunch - available at most supermarkets or Asian food stores.

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  Baklava

  Enjoy these sweet treats of syrupy, nutty filo pastry with refreshing mint tea or strong coffee after dinner, with a recipe from Rachel Allen

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  Steamed salmon with black beans

  Salmon is not a Chinese fish although it is growing in popularity in cosmopolitan Hong Kong and Canton. Ken Hom shows you how east meets west

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  Mulled wine

  Combining citrus, spice and sweetness, James Martin's recipe for our favourite tipple at Christmas is deliciously aromatic

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  Langoustine prawn cocktail

  James Martin makes an easy prawn cocktail with a difference, using delicious langoustine and homemade mayonnaise

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  Côte de boeuf with Béarnaise sauce

  A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper

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  Hot and sour broth

  Paul Merret looks to the piquant flavours of Thailand as inspiration for this seafood soup

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  Lamb korma

  A classic korma of melting lamb on the bone, Qorma Bahadur Shahi, from Muglai cook Salma Husain

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  Poached chicken salad with pomegranate molasses

  A pomegranate dressing gives a beautiful sweet-tart flavour to Sophie Grigson’s chicken salad

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  Freya scallops with beurre blanc

  Mike Robinson uses succulent Norwegian scallops to make a flavoursome herby dish that shows off delicate flavours to great effect