RECOMMENDATIONS

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  Toad in the hole

  Malt vinegar is the surprise ingredient in Brian Turner's take on a traditional British favourite

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  Raspberry lemonade

  This beautiful pink drink from Diana Henry is the perfect non-alcoholic cocktail for summer parties

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  Baked camembert in a box

  A simply clever modern classic via the Tanner Brothers - an unctuous starter, lunch, or alternative cheese/dessert course

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  Brown shrimp risotto with parsley purée

  Galton Blackiston combines the delicate flavours of shrimps, white wine and herbs for a light, tasty supper

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  Carrot falafel with tomato and carrot salad

  Sophie Grigson fries crunchy balls of ground chickpeas, cumin, and fresh herbs to serve hot with fresh salad and thick, creamy yogurt

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  Baked beans on toast

  The ultimate in fast home-cooked food. Turn a snack into a meal in just a few minutes with Roopa Gulati

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  Guinea fowl with plums and vin santo

  Originally a dish for Tuscan nobility, Giancarlo Caldesi gives poultry a royal roasting in this smart dinner party dish

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  Peppered venison with wild mushrooms and black pudding spätzle

  For a stylish game dish, try Anton Edelmann's tender venison and traditional German pasta served with a Brussels sprout purée

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  Chocolate-dipped walnuts

  Mark Hix’s perfect little Christmas treats are simple to prepare and can be made about a week ahead.

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  Crab cakes with lime mayonnaise

  Galton Blackiston serves up an elegant starter of fried coriander crab cakes with a swirl of brown crab meat and a dollop of zesty mayonnaise