RECOMMENDATIONS

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  Panna cotta with chestnut purée

  Theo Randall's indulgent vanilla panna cotta is scented with Italian grappa and served with sweet chestnut purée and crunchy hazelnut brittle

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  Dressed crab

  Rachel Allen offers an alternative to traditional dressed crab - crabmeat topped with white sauce and buttered crumbs served in the shell

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  Hong Kong-style prawns

  Ching He-Huang uses Chinese herbalist ingredients in this quick prawn stir-fry

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  Mulled wine

  For a warming winter tipple try Simon Brown's simple recipe for spiced wine, great for parties

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  Grenadian fried chicken

  Be transported to a Caribbean beach with Aaron Craze’s finger lickin’ good chicken with its notes of chilli and allspice

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  Griddled pork with leek and butterbean cassoulet

  Ben Ebrell combines juicy pork steaks with store cupboard butterbeans in a speedy mid-week supper for two.

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  Kashmiri meatballs

  Madhur Jaffrey's sausage-shaped 'meatballs' taste very Kashmiri in their blend of flavours

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  Potato crisps with salsa and dip

  Matt Tebbutt’s homemade crisps are made with delicious jersey royal potatoes and served with chilli tomato and garlic cream dips

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  Parsnip and sherry soup with hazelnut pesto

  The addition of hazelnut pesto to Shaun Hill's soup gives both contrast and life to the dish

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  Flatbread

  Allegra McEvedy’s method for making these chewy Middle Eastern flatbreads couldn’t be simpler – and you can choose whether to bake or grill them