RECOMMENDATIONS

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  Whisky potted prawns

  Matt Tebbutt’s mum used to make these when he was a child. He says this dish is “unashamedly rich and old-fashioned but really hits the spot”

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  Pastiera

  Matthew Fort describes his traditional Italian Easter tart as “rich, but, thank God, comfortingly light”

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  Piccalilli

  Galton Blackiston makes a spiced vegetable pickle that is perfect with English cheeses, cold cuts or pate

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  Ayam percik (chicken with coconut and pineapple)

  Chef Wan makes a Malaysian curry where the chicken is first simmered in an aromatic gravy, then finished on a griddle pan for a smoky edge

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  Christmas kiss

  Get your party off to a good start with Diana Henry's festive cocktail brimming with champagne, cranberry juice and Cointreau

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  Sea bass en croûte with mousseline sauce

  Michel Roux’s regal dish takes time, but all the elements can be prepared ahead, then all you do is take the fish in its pastry crust from the fridge to the oven 40 minutes before you want to serve it.

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  Chocolate tart with clotted cream

  A simple and sensational chocolate dessert from John Burton Race that can be made in advance and reheated just before serving

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  Sea bass with yuzu koshu

  A spicy citrus marinade gives Nick Watt’s fish dish an interesting Asian twist

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  Prune and almond tarts

  Pure indulgence from James Martin - crisp, golden pastry cases filled with frangipane and juicy prunes

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  Custard tarts

  Classic cooking, Nigel Haworth creates irresistible individual tartlets using his grandmother's recipe