RECOMMENDATIONS

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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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  Stuffed fish with onions and honey

  James Martin enhances the subtle flavour of sea bass with a piquant stuffing and cooks it in foil to seal in the fabulous flavours

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  Moroccan lamb stew with pumpkin and preserved lemon

  Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in Antony Worrall Thompson’s satisfying dish

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  Fillet of beef with wild mushrooms and truffle

  For a ‘no expense spared’ dish, try James Martin’s beef with creamy wild mushroom sauce

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  Fish pie

  Allan Galway adds a twist to the classic fish pie, by putting the mash on the bottom and topping with a golden layer of melted cheddar

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  Sausage and mash

  Ed Baines serves juicy sausages with a tasty onion gravy sauce and creamy mashed potatoes

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  Chocolate chilli pork ribs with corn on the cob

  Dark chocolate is the secret flavour ingredient in Arthur Potts Dawson’s finger-licking pork ribs

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  Aubergine supper stacks

  Parmesan-crusted aubergine surrounds melting mozzarella in this delicious vegetarian recipe by Ainsley Harriott

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  Peppered sirloin steak

  Gary Rhodes keeps steak simple, seasoned with only black peppercorns

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  Chateaubriand with mustard Béarnaise and shoe string chips

  The king of steaks, Matt Tebbutt cooks up the ultimate dinner à deux for beef lovers