RECOMMENDATIONS

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  Raspberry and elderflower trifle

  Paul Rankin is proud of his trifle combination; however feel free to use up what you have in the house: biscuits instead of Madeira cake, raspberries instead of blackberries… After all isn’t that just how trifles came about in the first place?

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  Butternut squash pisto

  Sam Clarke does an adaption of a classic Spanish recipe using plenty of tomatoes and spices, to be served with meaty lamb chops

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  Herbed rack of lamb with potato and fennel gratin

  Lavish your loved one this February 14 with this fabulous recipe from Harrods.

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  Stuffed sea bream

  Sea bream is great for stuffing and baking whole; Aldo Zilli doesn’t disappoint with his Parma ham, mozzarella and anchovy-stuffed bream

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  Cured salmon with herb risotto

  Jun Tanaka creates a simple light meal with raw salmon cured with lime juice

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  Traditional roast turkey with pork, sage and onion stuffing

  Nothing beats a great Christmas roast - Delia Smith's recipe is reliable, tasteful and easy-to-follow

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  Dressed crab

  Rachel Allen offers an alternative to traditional dressed crab - crabmeat topped with white sauce and buttered crumbs served in the shell

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  Beef with mendu wada

  Cyrus Todiwala transforms a rib of beef into an aromatic, deeply flavoursome dish with a sublime sauce and crisp lentil fitters on the side

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  Roast saddle of venison with spiced redcurrant jelly

  James Martin teams the gamey flavour of tender venison with a cinnamon-spiked redcurrant jelly

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  Hot mussel soup

  This clean-tasting herby broth by Nigel Slater has plenty of aromatic flavours - ideal as a winter warming treat