RECOMMENDATIONS

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  Chocolate moelleux

  These gooey melting middle desserts from Jason Atherton cost less than 70p per serving and live up to the description moelleux: soft, tender, moist and sweet

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  Sweet soy and spring onion chicken

  A nutty vegetable stir-fry ready in 15 minutes, from Amoy's Chef Yang

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  Lemon and ginger posset

  Diana Henry’s smooth and creamy dessert gets an extra flavour punch when served with juicy poached loquat fruits

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  Duck confit with braised red cabbage

  Rich and indulgent, Rick Stein's duck recipe combines the sweetness of red cabbage with the meaty texture of slow-cooked duck

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  Chocolate tart with clotted cream

  A simple and sensational chocolate dessert from John Burton Race that can be made in advance and reheated just before serving

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  Yogurt and cardamom cream with rhubarb and strawberry compote

  Darina Allen’s dessert is a sublime combination of fragrant yogurt balanced by the sweet tartness of gently poached fruit

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  Dark chocolate martini

  A slick and sexy cocktail to satisfy those chocolate cravings from Paul Young

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  Plaice with samphire

  Nathan Outlaw puts the seaside on a plate with this delicious combination of seafood and sea vegetables

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  Pigeon tagliatelle with chicken livers, orange and marjoram

  Barny Haughton combines fresh egg pasta with zesty game sauce in this rustic Italian dish

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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