RECOMMENDATIONS

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  Swiss chard rice cakes on liquorice coconut curry

  Peter Gordon serves up a tasty vegetarian dish, transforming classic winter ingredients with the addition of some more exotic flavours

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  Breast of lamb st ménéhoulde

  Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat

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  Cannon of lamb with fresh liquorice

  An elegant restaurant-style dish of lamb medallions with griddled courgettes and confit tomatoes from Daniel Galmiche

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  Lemon chicken (Pollo ai limoni)

  Matthew Fort serves spatchcock chicken drenched in lemon juice, garlic and chilli with a bitter leaf salad

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  Ham hock, mustard fruits and fresh herb sauce

  Matt Tebbutt slow-cooks this cheaper cut of pork and serves it with a punchy herb sauce for the most delicious results

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  Soft chocolate cake with crema di mascarpone

  A flourless cake that is light and intensely chocolatey from Theo Randall

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  Meatballs with thyme

  Trina Hahnemann's flavoursome meatballs are made with a combination of veal and pork

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  Fillet steak with whisky cream

  Sue Parker-Roberts uses soya cream to enrich her mustard, whisky and red wine sauce

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  Lamb chop and potato towers

  The combination of barbecued peppers, potatoes and tender pink lamb drizzled with a really scrumptious dressing will instantly become a party favourite.

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  Lasagna al forno

  With its rich meat sauce and home-made béchamel, Tamasin Day-Lewis's magnificent lasagne will have everyone clamouring for seconds