RECOMMENDATIONS

• 

  Barbecued wild boar and apple

  Arthur Potts Dawson pairs rich gamey boar chops and sausage with sweet, soft cooked apples and a chimichurri sauce

• 

  Slim spag bol

  Clever use of low-fat turkey mince, made using the white meat, makes this Italian-style ragu sauce as light as a feather

• 

  Chicken liver salad with pancetta and lentils

  Theo Randall’s easy salad is elegant enough for guests, yet costs a mere £2.35 per serving

• 

  Supersize Yorkshire puddings

  Paul Clerehugh’s secret to super light and tall Yorkies is in using gelatine powder and letting the batter rest for 12 hours

• 

  Chicken with puy lentils cooked in cider

  Ben Ticehurst cooks these green lentils with bacon, onion and garlic to create a dish full of the flavours of France

• 

  Cassoulet

  Classically French, Rick Stein's substantial winter dish is a one-pot meal that's a real crowd pleaser, especially on a blustery day

• 

  Christmas cranberry canapés

  Easy cheesy morsels to serve up at a Christmas drinks party from the British Cheese Board

• 

  Reef and beef

  Gary Mehigan serves marinated prawns and steak on top of sourdough toast with aioli (garlicky mayo) thickened with potato

• 

  Strawberry and white chocolate cheesecake

  Silvana Franco shares a cheat’s recipe for this luxurious, no-baking required summer dessert

• 

  Red velvet cake with cream cheese icing

  Lorraine Balinska makes this traditional American cake with vivid red colouring