RECOMMENDATIONS

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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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  Sweetcorn pancakes with lemon garlic chicken

  Paul Merrett has the perfect dish for the weekend: succulent chicken with sweet golden pancakes and a feta salad

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  Asparagus with cheddar sauce

  Shaun Hill’s recipe makes a moreish treat out of this season’s English asparagus, served with a morel mushroom tart

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  Slimmers' ice cream

  For a sweet treat without any guilt, try Owen Rossen's soy and banana ice cream. It is a cinch to make as there is no churning needed

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  Vichy carrots

  Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap

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  Deep-fried oysters with Irish stout

  Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

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  Fricassée of chicken legs with Lyonnaise potatoes

  Anthony Demetre cooks the potatoes in their jackets for his Lyonnaise potatoes to help prevent them from disintegrating when they are fried later

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  Pork vindaloo

  Mignon Johnson cooks up an aromatic pork curry from Goa, India

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  Asian-style monkfish in banana leaf

  Arthur Potts Dawson's way of cooking this meaty fish by wrapping it in a fragrant banana leaf yields wonderful results

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  Courgette Christmas candles

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