RECOMMENDATIONS

• 

  Classic smoothie

  Start your day in gloriously healthy mode with Simon Brown's simple and ever-so-drinkable smoothie

• 

  Chilli and herb cajun cornbread

  Try Ainsley Harriot's version of an all-American classic - it tastes best warm out of the oven, but can be made up to one day in advance and stored in an airtight container

• 

  Warm squab, duck and cherry salad

  Baby beetroot, cherries, horseradish and peppery watercress make a match for game birds in Jeremy Lee’s stunning salad

• 

  Chanukah courgette latkes

  The Vegetarian Society adds a cream cheese and beetroot topping to pan-fried latkes

• 

  Sweet potato falafel with aioli

  Allegra McEvedy makes a delicious vegetarian dish from roasted sweet potatoes served with a light fluffy aioli

• 

  Salmon kedgeree

  Carolyn Chesshire adds cream and quail eggs along with the pink tinged fish to transform this homely dish into a truly decadent one

• 

  Coq au vin

  An overnight marinade adds depth to Daniel Galmiche's French classic

• 

  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!

• 

  Chicken Soup with Mousseline Sauce

  Matthew Fort adapts a Paul Heathcote recipe to make a deliciously rich and creamy chicken soup

• 

  Steamed daurade with candied aubergine

  A knockout fish dish from Jason Atherton: basil-infused daurade with candied aubergine and home-made ketchup