RECOMMENDATIONS

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  Grilled razor clams with chorizo and garlic butter

  Stuart Gillies gives razor clams a Spanish touch, serving them with chorizo, garlic butter and smoky aubergine

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  Bloody Mary cottage pie

  Tiffany Goodall cooks comfort food on a student budget, giving an old favourite a contemporary twist

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  Chocolate pot

  Rich and divinely decadent, Matt Tebbutt’s little pots make the perfect end to a special dinner

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  Sweet chilli squid

  Matt Follas serves fried squid with a sauce made of bird’s eye chillies, garlic, rice vinegar, sugar and fish sauce – great with crunchy fresh vegetables

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  Purple sprouting broccoli, seasalter ham and duck egg salad

  Treat yourself with Stephen Harris' delicious brunch or supper dish – ham and eggs with an elegant twist

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  Cauliflower and green bean salad with dolcelatte

  Italian cheese, pine nuts and herbs give cauliflower an Italian makeover in Silvana Franco's special lunchtime salad

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  Beetroot gravadlax

  Garrey Dawson makes a red-hued version of this traditional Scandinavian dish

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  Clementine, fennel and pomegranate salad

  Bright colours, crisp fresh flavours and a scattering of feta make up a vibrant wintry salad from Matt Tebutt

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  Grilled plaice with béarnaise sauce

  Stuart Gillies pairs a wonderfully rich tarragon-flavoured butter and egg sauce with perfectly grilled fish and a simple salad

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  Border tart

  Rachel Pearson tempts our taste buds with citrus flavours and crunchy nuts