RECOMMENDATIONS

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  Roast pork pastry puffs

  There’s enough marinade for 500g of pork in Ching-He Huang’s recipe - use the extra to make roast pork sandwiches, roast pork fried rice or roast pork salad

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  Grenadian fried chicken

  Be transported to a Caribbean beach with Aaron Craze’s finger lickin’ good chicken with its notes of chilli and allspice

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  Parsnip and carrot soup (trecawl)

  Nick Jenkins cleverly disguises a whole heap of vegetables in this tomato soup which will keep the kids coming back for more!

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  Spanish-style meatballs with chanterelles

  Benjamin Tish, executive chef at Salt Yard Restaurant in London, cooks a Spanish favourite

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  Goose, fennel, orange and black olive salad

  Matthew Fort uses leftovers to make a glorious Boxing Day salad

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  Treacle tart ice cream with candied pecans

  Round off a dinner party with Stephen Terry’s clever twist on the gastro pub classic, treacle tart

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  Slow-roast shoulder of lamb with barley and mushrooms

  Warm up a cold day with this hearty dish of lamb in a creamy tarragon sauce from Ollie Rowe

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  Apple and rhubarb crumble

  Tom Parker Bowles makes a traditional British pud for when you need a bit of home comfort

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  Sweet potato mash with merguez sausages

  Tana Ramsay adds sweetcorn and parmesan to this super food mash served with spicy sausages

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  Pretzels

  Falko Burkert shares a recipe for a very more-ish traditional soft pretzel, much prized in Germany and Switzerland