RECOMMENDATIONS

• 

  Duck with parsnips, pomegranate and vin santo sauce

  Aaron Craze serves succulent Gressingham duck in a sweet-savoury sauce with honey-roasted roots

• 

  Fillet of halibut with soft crab and dill crust

  Increase the quantities of Paul Merrett’s recipe for an easy main course to impress your dinner guests

• 

  Basil panna cotta

  Garrey Dawson welcomes the beginning spring with this sweet and creamy dessert infused with fresh basil

• 

  Rose pastry mince pies

  Sophie Conran's mini mince pies with lightly scented pastry will add sweetness to any Christmas party

• 

  Bucatini with bacon and mascarpone

  Matt Tebbutt’s cheap and easy-to-prepare pasta dish uses a piece of bacon to make a stock - a great thrifty tip

• 

  Rabbit and olive casserole

  Simon Rimmer cooks a thrifty Italian-inspired dish of wild rabbit slow-cooked in sherry with garlic, herbs and green beans.

• 

  Vichy carrots

  Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap

• 

  Coconut macaroon tart

  The rich oiliness of coconut in Rachel Allen’s simple recipe helps keep this sweet treat moist for a few days

• 

  Cod cheeks in beer batter

  A sharp tartar sauce provides the perfect foil for James Martin’s crisp-fried cod cheeks

• 

  Artichoke salad with bagna cauda

  Green or ‘wet’ garlic has a mild flavour and looks like leek - Jane Baxter and Guy Watson add it to braised artichoke in this magnificent salad