Chocolate fondant with peanut butter ice cream and dark chocolate sauce.

Roast chicken breasts, potato purée and pine nuts.

These strawberry fruit jellies harbor an unexpected Tabasco kick.

Savoury goats’ cheesecake features a tangy red onion jam.

A delicious dessert – lemon posset with ginger snap biscuits, Earl Grey soaked prunes and brandy.

Cranberry sauce with orange juice and festive spices.

Seared mackerel with beetroot, horseradish and watercress.

Grilled jumbo tiger prawns marinated with yoghurt, ginger, paprika, ground spices and toasted nigella seeds

Toffee, chocolate and a biscuit base provide a treat for chocolate fans.

Pretty little layered trifle of rhubarb, trifle sponge, cream and custard.

The traditional mince pie gets an update here thanks to Shay Cooper, with the addition of sweet, financier batter.

Financiers are light French pastries. Here they are topped with a salted Angel Delight.

Tart Pink Lady apples add an exciting twist to this classic French dessert.

Spelt flour with lots of cobnuts and apples for a tart to satisfy sweet cravings and also give energy.

Choose your favourite seasonal fruit for this simple fruit soufflé.

Dark chocolate soufflé with Christmas pudding ice cream and cinnamon sugar.

This smooth and creamy taste in this soup is achieved through baking the pumpkin in foil parcels with thyme and butter.

This gorgeous plum clafoutis is autumn comfort food at its best.

Pan roast duck breast with sweet potato fondant, baby vegetables and cherry brandy sauce.

Minced pork belly & pork shoulder are used to create a stunning version of a classic pie.

A gloriously simple, restaurant quality potted salmon from Phil Howard is given added brilliance by creme fraiche and watercress.