RECOMMENDATIONS

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  Italian antipasti plate

  For a fabulous couldn't-be-easier starter, do an Italian job and simply buy in some deli-delicious goodies, as Jo Pratt suggests

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  Baked apples stuffed with ginger, ricotta and chocolate

  Peter Gordon's spiced apples sit in a moat of palm sugar and coconut cream sauce

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  Spiced asparagus wraps

  Cyrus Todiwala draws his inspiration from a Kashmiri recipe for this seasonal starter served with an apple and potato bhaji

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  Broccoli, beetroot, pear and rocket salad

  Gary Rhodes' salad combines peppery rocket, freshly cooked beetroot, croutons and pear

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  Fisherman’s relish

  The surprise ingredient of Theodore Kyriakou’s traditional fishermen’s spread is rabbit – perhaps because rabbits are so plentiful on the Greek islands

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  Sea bream with pomegranate, fennel and orange salad

  A fresh flavoured winter salad with pan-fried bream makes a great lunch dish, from Jun Tanaka

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  Honey nut spread

  Once you've tried Thomasina Miers' moreish nutty spread, you'll find all sorts of way to use it

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  Provencal chicken

  Rachel Allen makes easy work of a French classic of a comforting chicken dish with a tomato, garlic and olive sauce

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  Parsnip and carrot soup (trecawl)

  Nick Jenkins cleverly disguises a whole heap of vegetables in this tomato soup which will keep the kids coming back for more!

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  Blueberry and yogurt cake

  Sara Adams creates a modern twist on a Victoria sponge, with a moist yogurt and fruit cake with a delicious buttercream icing