RECOMMENDATIONS

• 

  Stout and demerara glazed whole ham

  In this tasty recipe from Northern Ireland, Caroline Workman cooks a whole ham with stout and demerara sugar, to ensure a flavoursome and succulent result

• 

  Mushroom risotto

  Giorgio Locatelli's recipe for creamy risotto, richly flavoured with wild and dried mushrooms, couldn't be easier to follow

• 

  Herby baked scallops

  Scallops baked with a herb crust make a delightful starter or weekend lunch - serve with a salad and lemon wedges.

• 

  Sweet and sour fish for children

  Annabel Karmel's tasty fish dish and is good served on a bed of fluffy white rice - flake the fish and mix with the rice for small children

• 

  Lemon and goat's cheese tart

  A deliciously tangy tart from James Martin - a creamy lemony filling topped with melted goat's cheese, browned under the grill

• 

  Apple and quince tart with honey and hazelnut crème fraiche

  Perfumed quince puree takes apple tart to another dimension in James Martin’s stunning yet simple recipe

• 

  Smoked haddock risotto

  Gary Rhodes elegantly finishes his intensely flavoured rice dish with a poached egg

• 

  Langoustines with a mouli remoulade and mussel vinaigrette

  Matt Tebbutt combines freshly cooked langoustines with a rich mouli and caper salad to make a sensational dish

• 

  Haddock and leek fishcakes

  Silvana Franco serves haddock and leek fishcakes.

• 

  Lobster thermidor

  Matt Tebbutt’s classic French dish of lobster slathered in béchamel sauce and topped with bubbling gruyère is perfect with skinny fries and a green salad