RECOMMENDATIONS

• 

  Lamb cutlets with crispy garlic

  Stuart Gillies transforms a bulb of new season garlic into the perfect accompaniment for griddled lamb with mounds of buttery mash

• 

  Quail stuffed with truffle and smoked bacon

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

• 

  Steamed sea bass

  John Burton Race serves oven-steamed sea bass with a rich buttery basil sauce on a bed of cannelloni beans and Italian vegetables

• 

  Glazed pork ribs

  Arthur Potts Dawson’s barbecued pork ribs are slathered in Dijon mustard, golden syrup and soy sauce and come with a tropical salad

• 

  Honey-roasted ham hock with red cabbage and piccalilli

  Jason Atherton’s melt-in-the-mouth ham takes a little time to prepare, but the results are definitely worth it

• 

  Goulash

  Stephen Midgley from Grado restaurant in Manchester prepares meltingly-tender goulash

• 

  Best end of lamb with creamed Brussels sprouts

  A slick of verdant thyme oil brings the best out of Richard Phillips's lamb dish

• 

  The Twinkle

  With its champagne top and apt name, this light, delicately flavoured drink from Finlandia would add a sparkle to any Christmas Day menu.

• 

  Smoked mackerel salad

  James Nathan’s salad is served with parsley pesto and crisp croutons

• 

  Braised Rooster Potatoes and Garlic

  Well known chef Andrew Fairlie makes a simple warming dish which goes down a treat with roast lamb