RECOMMENDATIONS

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  Pork belly with chutney

  Peppery watercress and tart gooseberries are perfectly matched with melt-in-the-mouth pork in Matt Tebbutt’s weekend main course

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  John Dory with marinated broccoli

  Simply-cooked fish fillets with a tangy dressing and crisp broccoli accompaniment make Aaron Craze’s recipe a supper winner

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  Partridge with pear purée and parsnips

  Aiden Byrne cooks a rich autumnal feast that he suggests serving with a creamy truffled mash

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  Herring salad with dulse

  Gary Rhodes uses an Irish sea vegetable, to add an extra hint of the sea to his potted herring salad

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  Spatzle with chicken, trevisse and garlic butter

  Oliver Rowe shares an easy recipe for a traditional egg pasta dish from southern Germany. The richness is off-set by trevisse, a bitter vegetable similar to chicory

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  Shrimp in sherry sauce

  Matthew Fort pays homage to the Galloping Gourmet chef Graham Kerr with his dish of prawns in a creamy egg sherry sauce

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  Mussel topped coley parcels

  Seafish's moist coley steaks topped with mussels and infused with mouth-watering Mediterranean flavours are served in their paper parcels. Created for Seafood Week

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  Christmas Cracker

  Sweet, bubbly loveliness in a glass – this is THE ultimate treat for a Christmas celebration.

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  Meatball noodle soup with stuffed pork “tang yuan” dumplings

  Ching He-Huang makes her one pot dish for Chinese New Year with traditional sticky dumplings and meatballs in a savoury broth

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  Meringue roulade with pomegranate seeds

  A pretty pink, bejewelled dessert with delicate floral flavours from Darina Allen