RECOMMENDATIONS

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  Pork belly hot pot

  Pork belly is a cheap but delicious cut of meat, and Jun Tanaka makes the best of its fatty texture in a meltingly good soy-based hot pot

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  Scallops with clementine, ham and almond salad

  Richard Corrigan makes a colourful Spanish-inspired starter with a sherry and clementine dressing

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  Cornish smoked mackerel with salsify

  Homemade pickled ginger peps up Arthur Potts Dawson's simple fish dish

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  Piccalilli

  Galton Blackiston makes a spiced vegetable pickle that is perfect with English cheeses, cold cuts or pate

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  Pisto manchego

  This simple dish from Mario Batali is a sort-of pureed ratatouille which is served all over Spain on its own or accompanying meats, eggs, fish or bread

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  Barbecued scallops with hazelnut butter

  This simple and delicious dish of scallops topped with hazelnut butter from James Martin can be served as a starter or light lunch

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  Haggis stuffed chicken with roasted root vegetables

  John Quigley’s twist on the modern British dish also known as ‘Balmoral Chicken’ is to brush it with Dijon mustard to add another element of flavour

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  Soft chocolate cake with crema di mascarpone

  A flourless cake that is light and intensely chocolatey from Theo Randall

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  Barmbrack

  Caroline Workman's wonderfully moist fruit bread is one of Northern Ireland's most popular traditional specialities

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode