RECOMMENDATIONS

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  Buffalo blue cheese soup

  Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup

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  Chocolate, coffee and cardamom mousse

  Try Ainsley Harriott's rich, light and fluffy mousse - use chocolate with a minimum of 50% cocoa solids for best results

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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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  Miso-marinated salmon

  Merrilees Parker adds a deep umami flavour to salmon steaks with sweet yellow miso paste; perfectly matched with a light sushi rice salad

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  New York-style cheesecake

  Judy Joo combines elements from her Korean heritage with a traditional Big Apple dessert for something different and delicious

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  Fillet of sea trout with hollandaise

  Galton Blackiston makes easy work of hollandaise sauce, which is the perfect accompaiment to any meaty fish

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  Frankfurter kedgeree with fondue

  Simon Rimmer cooks a meatier version of this classic Scottish rice dish

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  No-crust salmon pizza

  From her popular book, Fay’s Family Food, Fay Ripley’s healthy version of pizza will be a hit with the whole family

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  Lemony leeks & sprouts

  Spruce up your Christmas sprouts by adding leeks and lemon juice, in this simple citrus inspired recipe from the Vegetarian Society

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  Double cheese smoked haddock

  Gary Rhodes serves cheddar and Gruyère melted over poached smoked haddock with buttered spinach