RECOMMENDATIONS

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  Orange cheesecake

  Michel Roux uses pâte sablée in this fresh orange cheesecake – it’s more fragile and delicate than pate sucrée (sweet shortcrust pastry), but melts in the mouth like no other pastry. One of the all-time great cheesecake recipes

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  Brandy snaps

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

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  Baked Cromer crab

  The sweet flavour of Cromer crab is worth seeking out. Try these baked crabs as an elegant starter or ideal weekend lunch.

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  Toffee fudge bananas

  These deliciously fudgy, creamy, nutty, crunchy desserts from Tom Parker Bowles are so easy and so addictive that you’re almost certain to make them more than once

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  Grouse with lentils and garlic puree

  The rich gamey flavour of grouse pairs perfectly with a creamy garlic puree in this sophisticated recipe from Giorgio Locatelli

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  Ham knuckle salad with pineapple, egg and spring onion mayonnaise

  Paul Heathcote makes a meal of salad with home-poached ham knuckle

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  Black rice risotto with crab

  Ian Pengelly uses black rice to create this devastatingly elegant risotto starter with luxurious flecks of crab meat and a scent of truffle oil

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  Stollen

  Try James Martin's stollen as an alternative to Christmas cake, or go the traditional German route and have it for breakfast on Christmas day

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  Roast pork pastry puffs

  There’s enough marinade for 500g of pork in Ching-He Huang’s recipe - use the extra to make roast pork sandwiches, roast pork fried rice or roast pork salad

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  Carp in breadcrumbs with horseradish cream

  Tasty crisp fillets of carp are accompanied by a creamy horseradish sauce in this easy dinner dish from Eva Michalik