RECOMMENDATIONS

• 

  Côte de boeuf with Béarnaise sauce

  A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper

• 

  Chestnut roasted red pepper and Red Leicester strudel

  The perfect dish for a vegetarian Christmas lunch from the British Cheese Board

• 

  Pan fried sea bass with aubergine, chorizo and fennel

  Full-on flavours tempt the taste buds in James Martin's dish of sea bass, chorizo, baby fennel and a glorious aubergine confit

• 

  Mandarin trifle

  Tana Ramsay enriches and updates this traditional pudding with fresh custard and crunchy nuts

• 

  Pan-fried mackerel with herb butter

  Make Rachel Allen’s delicious herb butter ahead of time and supper can be on the table in a matter of minutes

• 

  Welsh rarebit

  Tom Parker Bowles rustles up a treat that dates back to the 18th century - with ale and mustard, cheese on toast never tasted so good!

• 

  Confit of artichokes with fried sweetbreads

  In Jacob Kenedy's recipe, the creamy textures of the artichokes are mimicked by the smooth veal sweetbreads for a rich and delicious starter

• 

  Guinea fowl with plums and vin santo

  Originally a dish for Tuscan nobility, Giancarlo Caldesi gives poultry a royal roasting in this smart dinner party dish

• 

  Gingerbread house and people

  Put some time aside to indulge in Rachel Allen's impressive, sweet gingerbread house. Click here for the template.

• 

  Soft chocolate cake with crema di mascarpone

  Theo Randall uses top-quality Valhrona chocolate to make this most decadent of desserts with a marsala wine-spiked mascarpone cream