RECOMMENDATIONS

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  Chicken tikka wrap

  Cyrus Todiwala’s recipe for wraps filled with aromatic chicken tikka and flavours of refreshing cucumber, tomatoes and a mango chutney is perfect for lunch

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  Partridge pot roasted with thyme, hay and cider

  Mike Robinson's intriguing cooking method seals in all the fabulous flavours of this appetising main course

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  Roast belly pork

  Paul Rankin knows that the secret to perfect crackling is lots of patience… and some salt and vinegar

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  Baked apples stuffed with ginger, ricotta and chocolate

  Peter Gordon's spiced apples sit in a moat of palm sugar and coconut cream sauce

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  Swedish Christmas ham

  Trina Hahnemann makes homely roast ham covered with a rich mustard and sugar glaze.

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  Rabbit with cider, mustard and thyme

  Mike Robinson makes a little magic with tender rabbit braised in a cider-spiked sauce with garlic, melting onions, mustard and cream

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  White chocolate mousse with black pepper and fresh mint

  Black pepper gives a lovely warm kick to this creamy mousse from Gino D’Acampo

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  Toffee apples

  Relive nostalgic childhood memories with Roopa Gulati's crackingly good toffee-coated apples

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  Pan fried sea bass with aubergine, chorizo and fennel

  Full-on flavours tempt the taste buds in James Martin's dish of sea bass, chorizo, baby fennel and a glorious aubergine confit

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  Austrian apple strudel

  Margaret Rees takes no shortcuts making the paper thin pastry and spiced apple filling for this traditional Austrian pudding