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RECOMMENDATIONS
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Spiced chicken legs
Galton Blackiston value-for-money marinade is made up of plenty of store-cupboard ingredients, including apple juice to keep the meat moist
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Rose pastry mince pies
Sophie Conran's mini mince pies with lightly scented pastry will add sweetness to any Christmas party
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Fife miner's stew
From A Cook's Tour of Scotland by Sue Lawrence
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Fillet of sea trout with hollandaise
Galton Blackiston makes easy work of hollandaise sauce, which is the perfect accompaiment to any meaty fish
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Lemon posset
With only 3 ingredients, Claire Clark's classic pudding must be one of the easiest you can make
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Prawns with garlic, almonds and cauliflower purée
Henry Harris' delicate seafood dish is an ideal winter dinner party starter
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Chicken fricassée
Anton Mosimann presents a classic dish, adding a surprise touch with oyster liquor
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Lamb’s tongue with cabbage and carrot salad
Matthew Fort presents an easy starter with a bit of a kick.
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Roast goose with foie gras, apples and rosemary
Matt Tebbutt's incredibly rich dish requires nothing more than simple roast potatoes and maybe mustard dressed green salad to serve
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Lamb cutlets with minty mustard crosnes
Arthur Potts Dawson cooks the latest delicacy to hit the markets, crosnes (pronounced crones) also known as Chinese artichokes
