Navarin of lamb & spring vegetables

Gordon combines baby veg and tender meat in his lighter version of a bistro classic

Marsala-soused peaches

This sophisticated, simple and foolproof dessert will impress your dinner party guests. By Silvana Franco

Caramel sauce

This classic sauce uses only three ingredients. Drizzle around chocolate puddings or over your favourite ice cream

Pine nut & honey tart

This make-ahead tart is the ultimate finale for a festive buffet – just make sure you have enough as guests may well want seconds

Grilled duck breast with minted peas

A quick and utterly delicious version of a classic partnership, grilled duck breast with minted peas

Tomato soup with tear & share cheesy bread

Use a packet mix to rustle up your own cheat’s garlic bread to serve alongside classic and creamy tomato soup

White choc & cardamom mousses

These sophisticated mousses are a breeze to make and a great dinner party dessert

Ho, Ho, Ho, Merry Christmas cake

Decorate your cake with classic white icing and marzipan and then top with a playful seasonal motif

Selkirk Bannock

Serve this Scottish classic with plenty of butter. If you have any leftover, toast it for breakfast or use for a bread & butter pudding

Madeira loaf cake

A classic English sponge cake, delicately flavoured with lemon and almond – perfect for afternoon tea

The ultimate makeover: Blueberry muffins

We’ve created a deliciously light version of this classic muffin that contains virtually no saturated fat

Ray with buttery parsley & capers

This classic way of treating meaty white
fish, sometimes called meunière, is so simple – everything’s cooked in one pan