RECOMMENDATIONS

• 

  John Dory with caramelised chicory

  Dylan McGrath, head chef at Mint in Dublin, makes a seasonal fish dish bursting with the exotic flavours of chicory, blood orange, coriander seeds and poached black grapes

• 

  Figs wrapped in Parma ham

  James Martin combines fruity British chutney with salty north Italian ham in his make-ahead starter

• 

  Rum baba with poached quince

  Chris Galvin's syrup-laden pudding with a hint of rum makes a great festive dessert

• 

  Quail stuffed with truffle and smoked bacon

  Rosario Guarneri serves quail with smooth sweet potato mash, simmered red cabbage and a rich port sauce

• 

  Beef stir fry with pak choi and red peppers

  Gary Rhodes' speedy stir fry with beef, pak choi and red peppers makes a great mid-week supper

• 

  Scouse stew

  Welshman Bryn Williams shares his recipe for a Liverpool classic of lamb stew with vegetables, potatoes and swedes

• 

  Croquembouche

  Make a birthday or end of a meal more spectacular with James Martin's pyramid of custard-filled, caramel-dipped choux pastry buns

• 

  Courgette Christmas candles

  Serve your guests these stunning looking guilt-free morsels from the Vegetarian Society

• 

  Coconut fruit cake

  Chockfull of fruit and coconut, this more-ish cake from Marguerite Patten is sure to become a favourite

• 

  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode