RECOMMENDATIONS

• 

  Paella

  A delicious mixture of chicken, chorizo, clams and prawns will make Antony Worrall Thompson's paella a dish to remember

• 

  Rabbit with lemon dumplings

  Diana Henry slow-cooks rabbit joints wrapped in bacon and serves them with little lemon and watercress dumplings

• 

  Buttered pecan and maple syrup ice cream

  Enjoy this rich creamy treat from Liz Franklin's Ice Cream

• 

  Cod with bourguignon

  Matt Tebbutt’s original take on a classic is inspired by his days working with Alistair Little during the 90s, when this dish was at its height of popularity

• 

  Salmon and vegetables en papillote

  Tana Ramsay’s method of cooking fish is so easy and the children love it, especially when they have their own little fish parcels. The steaming process traps all the goodness and flavour of the fish – what could be better?

• 

  Turkey, sage and winter vegetable risotto

  Bored of turkey curry? Try Michael Caines' risotto that uses leftover turkey and vegetables to smooth and creamy effect

• 

  The Gran Turismo cocktail

  Expert mixologist Andy Pearson shakes up an exhilarating cocktail with zingy flavours from lemon curd, lemon juice and limoncello with grappa and cognac

• 

  Quince and polenta crumble

  Perfumed quince and musky spices combine in Matt Tebbutt's delicious crumble

• 

  Turbot steak with vegetable stew

  Atul Kochaar's dish is light and has a freshness not normally associated with Indian cooking

• 

  Parsee-style scrambled eggs

  Parsee cook Farzana Contractor makes Akoori, a dish of creamy scrambled eggs full of fresh Indian flavours