RECOMMENDATIONS

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  Spatzle with chicken, trevisse and garlic butter

  Oliver Rowe shares an easy recipe for a traditional egg pasta dish from southern Germany. The richness is off-set by trevisse, a bitter vegetable similar to chicory

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  Shortbread

  A crumbly biscuit classic made to Claire Clark's family recipe

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  Spice crusted seared Carpaccio of tuna

  Nick Nairn's wafer thin slices of tuna marinated in lime, honey and ginger, then coated in aromatic spices taste sensational. Created for Seafood Week

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  Ginger beer

  Tim Warrilow and Charles Rolls show that making your own ginger beer is easier than you might think - add cinnamon, cloves or cayenne pepper for extra kick

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  Paratha roti

  Gary Rhodes and Fazil Bacchus show the Indian influence on Trinidadian cooking with rich and flakey paratha bread to serve alongside curries

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  Lamb cutlets with crispy garlic

  Stuart Gillies transforms a bulb of new season garlic into the perfect accompaniment for griddled lamb with mounds of buttery mash

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  Duck with passion fruit, maple syrup and whisky

  Arthur Potts Dawson makes pan-fried duck with an exotic sweet and tangy sauce

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  Mustard crust cottage pie

  Brian Turner cooks a frugal family favourite that feeds four for a fiver

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  Peachy Christmas ham

  Clodagh McKenna's easy Christmas ham is glazed with preserved peaches, mustard and cinnamon - and ready in half an hour

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  Genovese salad with bream

  Aaron Craze’s wild garlic-based salad makes the perfect accompaniment to simple pan-fried fish