RECOMMENDATIONS

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  Veggie cottage pie

  Leeks and purple sprouting broccoli give a springtime lift to this veggie cottage pie

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  Hoso maki sushi

  Reiko Kashimoto’s teaches John Torode how to make the most simple sushi roll - vary the fillings according to what you fancy

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  Mauritian prawn curry

  A myriad of sauces and spices are combined with tomatoes and aubergines in Nicola Clarke's sumptuous seafood curry

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  Vietnamese tamarind beef with peanuts

  Tom Kime cooks trai me thit bo, a classic Vietnamese dish that offers an extraordinary burst of flavour and textures

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  Baked rice pud

  This rich, milky rice pudding is brought to you from Alastair Hendy's Home Cook

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  Christmas kiss

  Get your party off to a good start with Diana Henry's festive cocktail brimming with champagne, cranberry juice and Cointreau

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  Sweet chilli squid

  Matt Follas serves fried squid with a sauce made of bird’s eye chillies, garlic, rice vinegar, sugar and fish sauce – great with crunchy fresh vegetables

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  Roast chicken with chorizo and thyme stuffing

  Rachel Allen makes the perfect roast chicken served with roasted glazed carrots and creamy savoy cabbage

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  Tea barm brack

  Matthew Fort makes an old Irish teatime classic of rich fruit bread, traditionally made at Halloween with a ring and a coin baked into it. According to legend, whoever finds the coin will be rich and if you find the ring you'll marry within the year!

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  Italian bubble and squeak

  Arthur Potts-Dawson, London’s leading eco-friendly chef, cooks ribollita – an Italian take on bubble and squeak that literally means ‘reboiled’