RECOMMENDATIONS

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  Swiss chard rice cakes on liquorice coconut curry

  Peter Gordon serves up a tasty vegetarian dish, transforming classic winter ingredients with the addition of some more exotic flavours

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  Seared scallops with lentils and a tomato and herbes de provence dressing

  In this tasty Rick Stein recipe, choose fresh caught scallops for superlative results...

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  Roast lamb with shallot purée

  Ask your butcher for this fantastic cut of lamb and make the most of it with Galton Blackiston’s creamy roasted shallot purée

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  Roast pheasant with apple and sweet geranium sauce

  Geranium leaves bring out subtle flavours in Clodagh McKenna's roast pheasant from The Irish Farmer's Market Cookbook...

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  Veal sweetbread with sauerkraut

  Offal lovers will relish Matthew Fort’s delicious combination of flavours in this hearty dish

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  Brandy snaps

  Toffee-coloured biscuits laced with spice and a billowing cream centre from Eleanor Smallwood

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  Zesty orzo salad

  For a piquant side dish that's great for buffets, barbecues and picnics, try Caroline Hire's lemon and caper pasta salad

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  Bird in a bird roast

  James Martin spurns the turkey for his Christmas lunch, instead cooking up a stunning four-bird roast

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  Smoked salmon millefeuille

  Paul Rankin’s no-cook starter is easy to assemble, but looks fantastic

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  Canal floddies

  A crispy sun-dried tomato and potato cake served with a poached egg perched on top from The Vegetarian Society