RECOMMENDATIONS

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  Pan-fried pollack with Jerusalem artichokes

  Matt Tebbutt cooks a sustainable fish dish with sautéed Jerusalem artichokes and an egg vinaigrette.

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  Leg of lamb with Indian flavours

  Bill Granger serves his spices roast lamb with golden potatoes, a peppery radish and spinach salad, and homemade tomato chutney

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  Fritto misto

  Theo Randall serves a traditional Italian mixed platter of battered and fried vegetables

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  Courgette Christmas candles

  Serve your guests these stunning looking guilt-free morsels from the Vegetarian Society

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  Black bun with whisky

  Tom Lewis makes black bun - an incredibly dense and spicy fruit cake served on Hogmanay and after midnight to the "first footers" of the New Year. The secret to a really moist filling is soaking the fruit overnight. This is a recipe for real whisky lovers!

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  Marzipan fruits

  Katie Caldesi shows how to make the most beautiful edible decorations for your Christmas tree

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  Rum baba with poached quince

  Chris Galvin's syrup-laden pudding with a hint of rum makes a great festive dessert

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  Scallops with crispy shallots

  Matt Tebbutt shows how to get the most out of seasonal shallots in this elegant starter

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  Asparagus wrapped in Parma ham

  This quick and easy appetizer from Sophie Grigson is addictive to eat - and a real winner with drinks before dinner!

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  Piccalilli

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