RECOMMENDATIONS

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  Poached oysters with dry vermouth and cucumber

  Got romance in mind? Martin Blunos's elegant starter for two is guaranteed to impress with its plump native oysters and delectable butter sauce

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  Crispy nibbles with spicy tuna crepes

  Strong flavours in the form of cheddar, smoked sausage and tuna are the highlights in Martin Blunos’s recipe

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  Goulash with champ

  Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish

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  Chicken earle

  Ann Keeling makes a chicken and vegetable gratin with a crisp cheesy top

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  Cumberland sausage toad in the hole

  The addition of field mushrooms and tomatoes to Austen Davies' toad in the hole makes this dish a meal in itself

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  Roast rack of lamb with pinhead oatmeal crust

  Claire Macdonald cooks a delectable dinner party combo of mint hollandaise with succulent lamb rack in a crisp pepper-flecked oatmeal crust

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  Mulled wine

  Combining citrus, spice and sweetness, James Martin's recipe for our favourite tipple at Christmas is deliciously aromatic

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  Roast pork belly

  Nigel Slater recommends roasting pork on the bone for maximum flavour - try this recipe for delectable, foolproof results

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  Yorkshire pudding

  Tana Ramsay shares the secrets for golden, risen Yorkshire puddings every time

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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!