RECOMMENDATIONS

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  Grilled razor clams with chorizo and garlic butter

  Stuart Gillies gives razor clams a Spanish touch, serving them with chorizo, garlic butter and smoky aubergine

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  Polenta with rabbit and carrot salad

  Aaron Craze uses strong Italian flavours of thyme and garlic in this supper dish for two

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  Caipirinha

  Jamie Oliver makes Brazil’s national cocktail with zingy lime juice, sugar and cachaça.

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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  Morston mussel velouté

  Galton Blackiston serves mussels with a velvety stock sauce - one of the ‘mother’ sauces of French cuisine

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  Mussels in beer

  Silvana Franco steams mussels in Belgian wheat beer - ideal with some crusty bread to mop up all the creamy juices and strips of bacon

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  Gratin of smoked haddock with toasted brioche

  Creamy smoked haddock gratin is topped with Gruyère cheese and served with rich buttery brioche in Rosemary Shrager's delicious starter

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  Paella

  A delicious mixture of chicken, chorizo, clams and prawns will make Antony Worrall Thompson's paella a dish to remember

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  Alnwick stew

  Emma Sturgess' tasty layered winter dish from north Northumberland is particularly good served with crusty bread to mop up the delicious juices

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  Choux pastry swans filled with vanilla cream and raspberries

  Impress your dinner party guests with Michel Lemoine's truly decorative dessert, which tastes as good as it looks