RECOMMENDATIONS

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  Homemade pork sausages with apple sauce

  Piping hot mashed potato dotted with chopped cabbage is the classic accompaniment for homemade sausages in Rachel Allen’s Irish classic

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  Vacherin with truffles

  Stuart Gillies uses a shaving of pungent white truffle to transform cheese on potatoes into a dinner party spectacular

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  Lancashire hotpot

  Matthew Fort serves up a hearty British classic with lamb, kidneys and potatoes

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  Seared tuna with aubergine chutney

  Buy top-notch tuna fillets to ensure the pink inside of the fish is cooked to perfection - Ainsley Harriott's sweet pine nut and aubergine chutney works a treat too

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  Herby baked scallops

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

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  Roast lamb with lentils

  Henry Herbert’s recipe for lamb combines the best of full, earthy flavours for a comforting meal

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  Bean soup with bruschetta and parmesan rinds

  Gennaro Contaldo’s delicate bean soup is simple to prepare and nutritious – stir in leftover parmesan rind and celery leaves for a deeper flavour

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  Moroccan lamb stew with pumpkin and preserved lemon

  Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in Antony Worrall Thompson’s satisfying dish

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  Parma ham and cranberry stuffing meatballs

  Alastair Hendy's deliciously flavourful cranberry stuffing balls makes a great side-dish for either Thanksgiving or Christmas dinner

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  Black bun with whisky

  Tom Lewis makes black bun - an incredibly dense and spicy fruit cake served on Hogmanay and after midnight to the "first footers" of the New Year. The secret to a really moist filling is soaking the fruit overnight. This is a recipe for real whisky lovers!