RECOMMENDATIONS

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  Toffee apples on sugar-glazed barmbrack

  If you can’t get your hands on barmbrack, try Paul Rankin’s recipe with brioche instead - for a really showy dessert, decorate with spun sugar

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  Sugar glazed pork skewers

  Bill Granger’s pork skewers are glazed with sugar and pomegranate molasses, and are lush served with homemade mango chutney and creamed corn

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  Poached and roasted grouse

  Sat Bains prepares an impressive dish for an autumn dinner party, using the new season’s grouse

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  Spring platter

  Diana Henry creates a plentiful platter using seasonal produce, including asparagus, young broad beans and Teruel ham, served with an anchovy and caper mayonnaise

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  Poached oysters with dill-pickled cucumber

  Impress guests with Adam Byatt's super-trendy starter, served with foamed oyster sauce

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  Stollen

  Try James Martin's stollen as an alternative to Christmas cake, or go the traditional German route and have it for breakfast on Christmas day

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  Roast belly pork with gooseberry sauce

  Lawrence Keogh fires the oven up to maximum to get perfect crisp crackling, then lowers the heat to ensure meltingly tender meat

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  Welsh rarebit

  French mustard and sweet chilli sauce add gusto to Wayne Kinsey's quick and easy snack

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  Spaghetti with cockles

  Tom Aikens’ simple seafood pasta would make an elegant dinner party dish

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  Sea bass with rock salt crust

  Wow your guests by removing the blanket of salt and serving the fish at the dinner table