RECOMMENDATIONS

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  Chicory and gai choi salad with cold roast pheasant

  Matthew Fort's delightful winter salad is a perfect way to perk up leftover cold cuts of meat

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  Slim spag bol

  Clever use of low-fat turkey mince, made using the white meat, makes this Italian-style ragu sauce as light as a feather

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  Pasta with meatballs and tomato sauce

  Francesca Contini makes a traditional Italian dish of tagliatelle with mince balls using home-made pasta

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  Carrot cake

  James Martin's lusciously moist carrot cake is sandwiched with velvety orange-liqueur whipped cream and drizzled with orange liqueur icing

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  The Twinkle

  With its champagne top and apt name, this light, delicately flavoured drink from Finlandia would add a sparkle to any Christmas Day menu.

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  Potato-coated lamb cutlets

  Cyrus Todiwalla serves Parsee-style lamb cutlets covered with spiced mashed potato, rolled in semolina, fried and served with an onion and tomato gravy

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  Grilled red snapper with mango salsa

  The Dean of Southwark’s Easter fish dish puts a modern spin on a traditional custom

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  Lasagne 1970s style

  Alastair Hendy cooks a rich, meaty version of this popular dish, and has plenty of tips for preparing it
  From Home Cook

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  Ranch-style eggs (Huevos rancheros)

  This is the best-known breakfast egg dish in Mexico. Rick Stein still likes to cook this on a long Sunday morning after a particularly lively Saturday night.

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  Rabbit with chives

  Hop into your butcher for a tender spring rabbit and try Matt Tebbutt’s delicious main course