RECOMMENDATIONS

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  Cucumber and mint soup

  Matt Tebbutt’s refreshing starter combines two of the most cooling ingredients available

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  Custard

  Sophie Grigson shares the secret of making the perfect custard

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  Pan-fried halibut with glazed carrots

  James Martin serves this meaty-textured delicately flavoured fish with delicious slightly sweet glazed carrots in this easy recipe

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  Chestnut roasted red pepper and Red Leicester strudel

  The perfect dish for a vegetarian Christmas lunch from the British Cheese Board

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  Caribbean jerk steak

  Antony Worrall Thompson coats rib-eye steaks in a fragrant spice mix – slices of griddle pineapple complement the steaks perfectly

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  Ox tongue salad

  Giorgio Locatelli uses a sharp salsa verde which cuts through the meaty richness of ox tongue

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  Maple-poached pears with bourbon cream

  If you want to satisfy your sweet tooth, try Diana Henry's syrupy pears with caramalised pecans

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  Honeycomb toffee

  Crunchy, munchy - and most definitely moreish, this lovely toffee from Lotte Duncan will satisfy a sweet tooth in a special way

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  Skate with bacon

  Matthew Fort makes skate with a zesty salsa and crispy lardons.

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  New York-style cheesecake

  Judy Joo combines elements from her Korean heritage with a traditional Big Apple dessert for something different and delicious