RECOMMENDATIONS

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  Thai green curry with chicken

  The flavours of Thai cooking are so simple, and because you can use a ready-cooked chicken, this recipe by Delia Smith is actually incredibly easy

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  Deep-fried ice cream and mincemeat parcels

  Nigel Slater's splendidly decadent mixture of hot, crisp pastry, boozy mincemeat and cold vanilla ice is an all-round winner

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  Passion fruit delice

  Richard Phillips serves his triple-layered delice with passion fruit sorbet to add another contrast of textures

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  Winter vegetables

  Arthur Potts Dawson char grills seasonal vegetables to give them a wonderful smoky note

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  Twice-cooked duck curry with sweet potatoes

  Ben O’Donoghue’s Thai-style curry is fragrant with a delicious combination of herbs, spices and coconut cream

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  Dovedale & beetroot layered yorkshire pudding

  A colourful dish with tangy vegetarian blue cheese from The Vegetarian Society

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  Blueberry and yogurt cake

  Sara Adams creates a modern twist on a Victoria sponge, with a moist yogurt and fruit cake with a delicious buttercream icing

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  Oreo cookie cheesecake

  Ravinder Bhogal makes an exceedingly naughty cookie cheesecake, best served in bed!

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  Individual banana tarte tatin with white chocolate custard

  Simon Rimmer makes an upside down tart with crisp golden pastry and sticky glazed bananas

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  Roast crispy pork

  Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat