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

An oozing chocolate fondant marries beautifully with nougatine biscuit and toffee sauce by award-winning chef Dominic Chapman.

Paul Ainsworth shares his delicious tiramisu which contains layers of chocolate, sponge and a Tia Maria infused cream.

Geoffrey Smeddle’s simple fudge is traditional, easy to make and gives delicious results. It’s a treat everyone will enjoy!

Classic French seafood soup, often served with a rouille – a Provencal mayonnaise-style sauce.

A delicious Florentine cannelloni style crespelle.

A good cheese straw is always handy for the holiday season. This is great for festive gatherings.

Duck egg, asparagus, smoked duck carpaccio, saffron bread and asparagus. Wow!

This asparagus quiche is given an extra touch of flair through the inclusion of chervil. Perfect for a dinner party or light lunch.

Hawthorn Berry Ketchup serve with rich meats like venison and pork belly.

This Asian inspired hotpot will warm you up on a cold winter’s evening.

Basil polenta is a wonderful treat to serve as a starter to any main course.

Use a mix of chocolate & cocoa powder with zesty orange to create this mousse.

Char-grilled leg of lamb with salsa verde and roasted beetroot – such an appetizing plate!

Vanilla infused rhubarb fool with sponge fingers.

Arancini, or risotto balls, come served with a spicy homemade arrabiata sauce in this Sicilian inspired dish.

White Chocolate Muffins- Serve by themselves or slice in half and serve with whipped cream & strawberries for a brilliant bite-sized dessert.

Bite sized buns filled with a cream cheese, chervil & chive herby filling.

Look at the colours on this! Amazing Baked Alaska (actually from Norway) from master chef Tom Aikens.