RECOMMENDATIONS

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Partridge with pear purée and parsnips

  Aiden Byrne cooks a rich autumnal feast that he suggests serving with a creamy truffled mash

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  Guinea fowl with plums and vin santo

  Originally a dish for Tuscan nobility, Giancarlo Caldesi gives poultry a royal roasting in this smart dinner party dish

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  Chop house steak with rocket and parmesan salad

  Nick Nairn serves up a hearty meal of rib-eye and peppery rocket and parmesan salad with a tangy vinaigrette

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  Tuna with lime, coriander and sea salt rub

  For fast food with flair, try Caroline Hire's tuna steaks in a crisp, spicy coating - in the kitchen or on the barbecue

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  Niçoise salad with rhubarb and orange dressing

  Gary Rhodes puts a fruity twist on a classic French Nicoise salad

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  Dtom kha

  Start the New Year with a restorative, cleansing Thai soup from Ian Pengelley made with lemon grass, kaffir lime and coconut

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  Guyanese pepperpot

  Jonathan Phang shares his family's version of Guyana's national dish

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  Cod cheeks in beer batter

  A sharp tartar sauce provides the perfect foil for James Martin’s crisp-fried cod cheeks

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  Pannacotta

  Turn soya milk into a fabulous vegan dessert with the Vegetarian Society's creamy Panacotta