RECOMMENDATIONS

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  Scrambled eggs with garlic, mint and lemon

  Bored with breakfast? Allegra McEvedy adds a Lebanese flavour to simple scrambled eggs

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  Mountain sausages in white wine (diots au vin blanc)

  Mike Robinson puts a spin on cooking flavoursome sausages -an ideal meal to come home to after being outdoors,

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  Scallops with clementine, ham and almond salad

  Richard Corrigan makes a colourful Spanish-inspired starter with a sherry and clementine dressing

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  Roast partridge with roasted root vegetables

  The best time to enjoy the rich flavour of Gary Rhodes' partridge recipe is during the autumn months, when the birds are younger and their meat more tender

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  Smokey barbecue ribs

  To cook Tom’s ribs, you will need a barbecue with a lid – you are going to be smoking them slowly for 5-6 hours

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  Veal chop with mushrooms

  Theo Randall serves up a classic veal dish, with moreish garlic and parsley Portobello and porcini mushrooms

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  Duck pasties

  Forget the usual meat and veg – Simon Rimmer takes the humble pasty upmarket with duck confit

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  Easy roast turkey

  Sourcing a good-quality turkey (such as Kelly Bronze) is the perfect first step in making the ultimate Christmas dinner. Good Food Channel tells you how to make the most of your roast by cooking your turkey upside down.

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  Tapenade

  Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet

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  Bacon and cabbage with champ and parsley sauce

  Try some traditional Irish cooking with Norah Brown's hearty boiled bacon, perfectly accompanied by cabbage and creamy sauce