Confit of duck with herbed potato cakes

This step-by-step guide will have you making this bistro classic like the professionals in no time – the meltingly tender meat is well worth the effort

Crushed new potato fish cakes with horseradish mayonnaise

Try this new idea for fishcakes – they contain smoked haddock and hidden greens – then serve with a contrasting dipping sauce

Broad bean, barley & mint salad

These little green beans go really well with grains like pearl barley – for a light touch, serve cold with goat’s cheese, mint and nuts

Chilli beef with broccoli & oyster sauce

Marinate a cheaper cut like rump steak to tenderise the meat then stir fry with vegetables and rich Chinese flavours

Gravadlax

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Crumbled top mince pies

Shortcrust pastry mincemeat pies with a twist – an extra crunchy and nutty crumble on top

Classic roast goose with cider gravy

A foolproof guide to cooking this festive favourite with a simple gravy

Lobster with Thermidor butter

A luxury that has been prized by chefs for years, so make the most of it with this cheat’s classic

Indian spiced barbecued lamb

Yogurt-based marinades create a delicious thin crust when they char, so are ideal for barbecues

Goat’s cheese & bistro salad

By grilling some bread and tossing together a simple salad, a piece of cheese becomes a course in itself