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Raspberry tartlets

by Mary Berry
Desserts

Serves 8

Prep: 1-2 hrs

Cook: 10-30 mins

Festive berry delice

by James Martin
Desserts

Serves 6-8

Prep: <30 mins

Cook: >2 hrs

Fabulous fruit tarts

by Richard Bertinet
Cakes and baking

Makes 12

Prep: 1-2 hrs

Cook: 10-30 mins

Fruit tarts

by Michel Roux Jr.
Cakes and baking

Makes 18 tartlets

Prep: 30-60 mins

Cook: 10-30 mins

Gâteau l'ambassadeur (ambassador's cake)

by Fanny Cradock
Desserts

Serves 4-6

Prep: <30 mins

Cook: <10 mins

Crab with glazed béarnaise

by Matt Tebbutt
Starters & nibbles

Serves 2

Prep: <30 mins

Cook: <10 mins

Globe artichokes stuffed with duck liver a l’orange

by Michel Roux Jr.
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Gluten-free sticky toffee pudding soufflé

by Suzie Lee
Desserts

Serves 4

Prep: 30-60 mins

Cook: 10-30 mins

Gnocchi with sage beurre noisette

by Poppy O'Toole
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Génoise sponge with blueberry compôte and vanilla cream

by James Martin
Cakes and baking

Makes 1 x 22cm/9in cake

Prep: <30 mins

Cook: 10-30 mins

Goats' cheese and shallot tarte tatin with salad

by James Martin
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Goats' cheese and onion tarts

by Lisa Faulkner
Starters & nibbles

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Goats' cheese choux with watercress and pickled walnuts

by Matt Tebbutt
Light meals & snacks

Makes 24

Prep: 30-60 mins

Cook: 10-30 mins

Gratin dauphinoise

by Antony Worrall Thompson
Side dishes

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Griddled pork chop with fennel salad and charred orange vinaigrette

by Marcus Wareing
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Grilled lettuce with goats' cheese

by Hugh Fearnley-Whittingstall
Starters & nibbles

Serves 6

Prep: <30 mins

Cook: 10-30 mins

Grilled salmon Niçoise

by Paul Rankin
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Quiche Lorraine with Gruyère and chive flowers

by Rachel Allen
Main course

Serves 6

Prep: 30-60 mins

Cook: 30-60 mins

Gâteau Mont Blanc

by James Martin
Desserts

Serves 8-10

Prep: <30 mins

Cook: >2 hrs

Haddock with Provençal sauce

by Simon Rimmer
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Haddock and lentils

by Marcus Wareing
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Handmade croissant dough

by Sophia Handschuh
Cakes and baking

Serves 6

Prep: overnight

Cook: 10-30 mins

Hanger steak with creamed spinach and a red wine sauce

by Michel Roux Jr.
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Herby puff twists and pepper and goats’ cheese palmiers

by Andrew Smyth
Cakes and baking

Makes 25 of each variety

Prep: >2 hrs

Cook: 30-60 mins

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