RECOMMENDATIONS

• 

  Fresh cranberry and orange sauce

  Matthew Fort prefers this American version of cranberry sauce that is lighter and fresher than the traditional British variety

• 

  Fideos

  A Mexican dish of baked pasta with chillies, tomatoes and herbs from Thomasina Miers

• 

  Poached eggs in red wine

  This classic French recipe of poaching eggs in wine is what inspired Merrilees Parker to become a chef, with its bold flavours and colours

• 

  Fruit slab

  Margaret Barnes bakes up this lightly spiced, fruit-filled tart to create a satisfying sweet treat

• 

  Wiggly worm jelly

  This easy recipe from Rachel Slack for green and orange worm-filled jelly will delight your little monsters

• 

  Lamb in black pepper sauce

  Black pepper was on the scene way before chillies reached the Indian subcontinent - Reza Mahammad’s rich curry sings its praises

• 

  Romana gnocchi with Napoletana sauce

  Gennaro Contaldo’s traditional Italian dish can be assembled the day before it is needed and baked just before your guests arrive

• 

  Pan-fried pollack with Jerusalem artichokes

  Matt Tebbutt cooks a sustainable fish dish with sautéed Jerusalem artichokes and an egg vinaigrette.

• 

  Crêpes suzette

  Bring drama and sophistication to the dinner table with Trish Deseine’s flambéed classic of crêpes covered with a boozy caramelised orange sauce

• 

  Spicy lemon chicken

  The whole family will love Aaron Craze’s spicy chicken with a fresh, crisp salad and dressing