RECOMMENDATIONS

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  Oat bars

  Why buy oat bars when they're easy and fun to make with your kids!

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  Christmas bread and butter pudding

  Diana Henry turns this traditional 17th century peasant pudding into a luxurious Christmas dessert with the addition of a few winter warming ingredients and a slug of whisky

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  Espresso and chocolate ice cream sandwiches

  Manu Feildel makes lush chocolate meringues and fills them with espresso cream and two types of ice cream - pure decadence!

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  Venison en croûte with chivilade of cabbage and red wine and port sauce

  Rosemary Shrager's tender venison is wrapped in crisp puff pastry and served with deliciously nutty cabbage and a luxurious sauce

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  Soused mackerel

  Mitch Tonks poaches mackerel in a sweet and spiced broth to imbue it with flavour

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  Caramelised blood oranges with anise

  Thomasina Miers prepares a colourful dessert that contrasts the tart sweetness of blood oranges with crisp, dark caramel

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  Beef Wellington

  Impress your guests with Alan Coxon's recipe for a classic beef dish, created in honour of the Duke of Wellington

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  Carrot and cardamom jam

  Thane Prince combines cardamom and carrot to wonderful effect – you could try this preserve with parsnips instead of carrots too

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  Pork chops with apple and sage sauce

  A creamy apple, pear and sage sauce makes this pork dish by Gary Rhodes rather special

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  Negroni cocktail

  Neat gin, Martini and Campari make up this colourful cocktail from Tristan Stephenson