RECOMMENDATIONS

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  Moules marinière

  Trish Deseine proves that mussels can be the ultimate fast food. Served with chips or crusty bread for dunking in the garlic and wine sauce, they’re a meal in themselves

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  Sweet potato pudding

  A fruity Jamaican dish from Pancy Patterson crammed with coconut, fruits and spices

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  Gingerbread skeletons

  Cook up some scary snacks with Rachel Slack's skeletal gingerbread people, cats and dogs

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  Pork belly with silky mash and pak choi

  Super-smooth mashed potato is the perfect accompaniment to Jason Atherton’s aromatic pork belly and crunchy Asian greens

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  Grilled plaice with béarnaise sauce

  Stuart Gillies pairs a wonderfully rich tarragon-flavoured butter and egg sauce with perfectly grilled fish and a simple salad

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  Ribblesdale 'carbonara'

  Gary Rhodes piles strips of streaky bacon over rich and creamy goats' cheese pasta

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  Honeycomb toffee

  Crunchy, munchy - and most definitely moreish, this lovely toffee from Lotte Duncan will satisfy a sweet tooth in a special way

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  Pot-au-feu

  French for “pot on the fire”, this is a classic French dish usually made with meat and vegetables. James Martin makes a creamy seafood version

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  Chocolate mousse

  Orange zest and liqueur give a warmth to Bernhese Woodman's chocolate mousse

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  Salmon kedgeree

  Carolyn Chesshire adds cream and quail eggs along with the pink tinged fish to transform this homely dish into a truly decadent one