RECOMMENDATIONS

• 

  Risotto cakes with courgettes

  Stephen Terry serves courgette risotto cakes with crisp courgette fries and a sprinkling of caerphilly cheese

• 

  Malva pudding

  Jason Atherton takes our tastebuds on a trip to Holland with Malva pudding - which also feeds six for less than a fiver

• 

  Roast chicken with lemon and bay leaves

  Matt Tebbutt serves bruschetta rubbed with roasted garlic and preserved lemon and topped with slices of lush, roasted chicken

• 

  Pea and ham soup

  Enjoy a hearty, substantial supper with James Martin's pea and ham soup flavoured with fennel and fresh herbs

• 

  Tuna loin on a bed of noodles

  A fusion dish of marinated tuna with a creamy mushroom and red pepper sauce from Yolanda Guns

• 

  Scouse stew

  Paul Heathcote’s recipe for a Liverpudlian favourite uses both neck of lamb and minced lamb for a hearty serving

• 

  Christmas Waldorf salad with grilled goats’ cheese

  This Women’s Institute salad is a perfect beginning to the Christmas meal - it is light, colourful and most of it can be prepared in advance

• 

  Rhubarb galette

  Enjoy the sweet tang of rhubarb baked into a traditional French pastry, served with lashings of smooth crème anglaise in Claire Ptak’s recipe

• 

  Toffee apples on sugar-glazed barmbrack

  If you can’t get your hands on barmbrack, try Paul Rankin’s recipe with brioche instead - for a really showy dessert, decorate with spun sugar

• 

  Crema catalana

  If you fancy something different for dessert, try Spain's version of crème brulée - from Arthur Potts Dawson