RECOMMENDATIONS

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  Fig and orange salad with melting shropshire blue

  Creamy and full of flavour, Shropshire Blue makes a great dressing in this winter salad from the British Cheese Board

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  Moroccan fish cakes with hot pepper sauce

  Gurnard, a firm, white-fleshed fish, combines with harissa (a hot chilli paste) and other Moroccan flavourings in Diana Henry’s extra spicy fish cakes.

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  Ham hock and mustard fruits

  The sweet spiciness of mostarda di frutta lifts Matt Tebbutt's poached ham hocks

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  Tenderstem broccoli & chickpea frittata

  A baked Italian omelette filled with sautéed vegetables and smoked paprika from The Vegetarian Society

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  Roast chicken with herbed cream cheese

  Galton Blackiston prepares a colourful dish of crispy skinned chicken with a vivid tomato sauce

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  Christmas cake with marmalade

  A rich and fruity festive cake from Ann Way

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  Roast mallard with rhubarb tart

  A sweet and spiced tart and tangy pomegranate dressing make this dish from Jun Tanaka a stunner

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  Caribbean jerk steak

  Antony Worrall Thompson coats rib-eye steaks in a fragrant spice mix – slices of griddle pineapple complement the steaks perfectly

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  Seared tuna with aubergine chutney

  Buy top-notch tuna fillets to ensure the pink inside of the fish is cooked to perfection - Ainsley Harriott's sweet pine nut and aubergine chutney works a treat too

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  Lamb chops with artichokes and garlic sauce

  Matt Tebbutt’s recipe for tender lamb makes use of seasonal baby artichokes and a rich and delicious garlic sauce