RECOMMENDATIONS

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  Sole goujons with pea and mint mushy peas

  Jason Atherton injects a little soul into his upmarket version of the British classic: fish fingers and mushy peas

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  Mincemeat and marzipan ice cream

  This Women’s Institute dessert takes just minutes to prepare but tastes as if a lot of time has been spent making it!

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  Raised game pie

  Galton Blackiston's scrumptious pie is served cold, with palate-pleasing piccallili or pickled onions, to complement the rich flavours

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  Barszcz z uszkami (beetroot soup with mushroom pockets)

  Robert Kusy makes a perfectly pink soup with John Torode

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  Pork saltimbocca (pork wrapped in proscuitto)

  Giuseppe Milito and John Torode wrap slices of pork fillet in proscuitto in this traditional Italian dish, usually made with veal

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  Coconut prawns with steamed rice

  A quick seafood curry to warm a cold evening from Sanjay Dwivedi

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  Rabbit and olive casserole

  Simon Rimmer cooks a thrifty Italian-inspired dish of wild rabbit slow-cooked in sherry with garlic, herbs and green beans.

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  Liquid toffee

  A smoothie from Karen Knowler that feeds the child in all of us, yet is super high in nutrition owing to the secret ingredient - mesquite powder

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  Stuffed red pimentos with ricotta, rosemary and chilli olive oil

  Gino loves this recipe as it’s full of colours, flavours and is simple to prepare. He often serves this dish to his vegetarian friends but meat-eaters love it too!

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  Tuna steak with baked potato and broccoli

  Try Nell McAndrew's simple and healthy take on tuna steak