RECOMMENDATIONS

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  Roast gurnard with coriander mash

  Richard Corrigan roasts a whole fish in a lovely rich, reddish-orange bisque-like sauce and serves it with a light carrot, parsnip and coriander mash.

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  Corned beef hash with poached eggs, cornbread and salsa

  Satisfy even the biggest appetite with this spicy soul food classic from Charita Jones

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  Duck casserole with green olives and orange gremolata

  Bill Granger lightens a naturally rich and fatty meat in a zesty stew served with soft polenta

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  Bangers and mash

  Aaron Craze serves up British favourite bangers and mash with a slightly unusual, yet delicious, twist.

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  Brownie Pudding

  Halfway between a brownie and a pudding, this dessert from Ina Garten is deliciously chocolatey and so easy to make

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  Aubergine with chilli sauce

  Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine

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  Potato and lentil curry

  Paul Rankin cooks up a vegetarian treat that’s a favourite of his family

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  Christmas spinach filo torte

  Celia Brooks Brown's elegant version of a traditional Greek spinach pie makes a delicious vegetarian meal

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  Goulash with champ

  Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish

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  Coronation chicken

  Alastair Hendy's fabulously fruity, curry spiked concoction is a sassy, sensational version of the classic salad created for the Queen's Coronation!