RECOMMENDATIONS

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  Christmas cake with marmalade

  A rich and fruity festive cake from Ann Way

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  Braised brisket

  Gary Rhodes' braised beef brisket is cooked for four hours at a low heat to make an unctuous melt-in-the-mouth casserole

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  Cheesy chips

  Galton Blackiston makes a smarter version of the post-pub favourite cheesy chips, with Parma ham, balsamic vinegar and two types of cheeses

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  Chicken Soup with Mousseline Sauce

  Matthew Fort adapts a Paul Heathcote recipe to make a deliciously rich and creamy chicken soup

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  Scallops in pesto di rucola (scallops in rocket pasta sauce with green beans)

  For an elegant seafood starter try Gino D'Acampo's griddled scallops, a delicious combination of flavours and textures

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  Christmas doughnuts with mulled wine

  Trina Hahnemann’s vanilla doughnuts served with a comforting mug of warm and spicy mulled wine make a great party treat

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  Crab cakes with chilli jam and crème fraiche

  James Martin's spicy crab cakes are perfectly matched with sweet hot chilli jam and cooling crème fraiche

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  Grilled venison with smashed celeriac and roasted carrots

  Aaron Craze cooks up a warming dish full of gutsy flavours

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  Green papaya salad

  Jason Atherton makes this refreshing, spicy salad that will instantly transport you to tropical Thailand.

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  Moroccan Lemon Chicken

  Matt Tebbutt’s slow-cooked chicken incorporates the mellow tanginess of preserved lemons, a common ingredient in Moroccan cooking