RECOMMENDATIONS

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  Tenderstem broccoli & chickpea frittata

  A baked Italian omelette filled with sautéed vegetables and smoked paprika from The Vegetarian Society

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  Strawberry and puff pastry tart

  A crème patisserie base and a sticky-sweet strawberry liqueur glaze makes James Martin’s tart a real treat

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  Rare roast duck, chicory and orange tart

  Matt Tebbutt’s sophisticated savoury tart, made like a tarte tartin, makes an elegant supper dish for two

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  Clementine and orange blossom clafoutis

  Jun Tanaka makes his variation on a classic French dish by using fresh clementines and orange flower water

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  Lion head soup

  This sensational Shanghai dish of large crab meat and pork balls, from Gary Rhodes, is served in an aromatic broth that's both soothing and delicious

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  Duck breast with fenuGreek seeds

  Arthur Potts Dawson complements his duck with bitter fenugreek, sweet honey and salty soy sauce

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  Gloucester old spot sausages with mustard and maple syrup

  Have a meaty feast with Gary Rhodes' recipe which celebrates flavoursome Gloucester Old Spot pork

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  Christmas Waldorf salad with grilled goats’ cheese

  This Women’s Institute salad is a perfect beginning to the Christmas meal - it is light, colourful and most of it can be prepared in advance

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  Gong bao ji ding (kung pao chicken with peanuts)

  A glorious medley of chicken, golden peanuts, and bright red chillies with a sweet-sour sauce from Fuchsia Dunlop

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  Crispy duck confit

  Paul Rankin, from top Belfast eatery Cayenne, shares his recipe for an Asian-inspired crispy duck