RECOMMENDATIONS

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  Spinach vichyssoise

  Allegra McEvedy adds puréed spinach to this classic French leek soup and serves it with a lemon and ricotta-topped crostini

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  Snails on chorizo mash with sherry jus

  Try Peter Gordon's scrumptious way of serving snails as a starter, or as part of a series of tapas dishes to serve, Spanish-style, with drinks

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  Baked apples stuffed with ginger, ricotta and chocolate

  Peter Gordon's spiced apples sit in a moat of palm sugar and coconut cream sauce

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  Baked sprats with kale

  Theo Randall cooks a quick winter dish of meaty fish baked in spicy breadcrumbs served with blanched kale

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  Rosemary chicken with herby lentils

  Arthur Potts Dawson cooks a whole boned chicken on the griddle for tender meat with a slightly smoky flavour

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  Christmas cranberry canapés

  Easy cheesy morsels to serve up at a Christmas drinks party from the British Cheese Board

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  Pineapple with muscovado heaven

  For a dessert with impact, Prue Leith slices up then reassembles a pineapple, and serves it with glasses of treacly cream

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  Citrus cola

  Invite friends and their children round for Tristan Stephenson's homemade cola drink using lively citric zest, spices, vanilla and lavender

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  Canal floddies

  A crispy sun-dried tomato and potato cake served with a poached egg perched on top from The Vegetarian Society

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  Baked field mushrooms with tapenade on garlic croûtes

  Full-flavoured and deliciously garlicky, Rick Stein's baked mushrooms are simple to put together and tasty too...