RECOMMENDATIONS

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  Vegetarian crispy beancurd rolls

  Ching-He Huang’s delightful Chinese vegetarian dish is a healthy alternative to spring rolls and makes a stunning starter

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  Artichoke and salsify salad

  Elegant and elaborate, Tom Aikens' salad of artichoke, potato and salsify is served with a decadent truffle vinaigrette

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  Pork with dried apricots

  Richard Corrigan slow-cooks pork shoulder into perfection with an array of sweet and savoury flavours

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  Raspberry and elderflower trifle

  Paul Rankin is proud of his trifle combination; however feel free to use up what you have in the house: biscuits instead of Madeira cake, raspberries instead of blackberries… After all isn’t that just how trifles came about in the first place?

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  White chocolate and raspberry cheesecake

  Indulge yourself with Clare Clouting's pretty summer cheesecake

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  Christmas Waldorf salad with grilled goats’ cheese

  This Women’s Institute salad is a perfect beginning to the Christmas meal - it is light, colourful and most of it can be prepared in advance

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  Pear and apple crumble with honey mascarpone

  Aaron Craze prepares an easy and delicious crunchy fruit crumble – without an oven

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  Hot-smoked salmon, lobster and leeks

  Gary Rhodes warms lobster tails with leeks, crème fraîche and hot-smoked salmon, served with lemon dressing

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  Stuffed fish with onions and honey

  James Martin enhances the subtle flavour of sea bass with a piquant stuffing and cooks it in foil to seal in the fabulous flavours

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  Chilli-lemon-splashed fish

  Ainsley Harriott serves up lemon and chilli infused cod or haddock fillet over fluffy couscous for a delicious, yet simple fish supper