Hugh shows us a nice twist on the traditional Coronation Chicken recipe by using blueberries instead of sultanas for an extra sweetnes and almonds for great depth of flavour. Add Hugh’s Coronation chicken to a picnic or ploughman’s or even serve it up with your cold meat selection at Christmas time.

The recipe includes plain yoghurt, curry paste, mango chutney and celery as well as the blueberries and chicken.

The toasted flaked almonds sprinkled over the top make a real difference to the overall flavour of this coronation chicken recipe.

Rachel uses Dublin Bay Prawn shells left over from her Mexican prawn recipe to make this delicious and richly flavored prawn bisque. The shells contain lots of flavour and the soup is a great way of extracting this from the shells that would normally be discarded. She serves the bisque with croutons coated generously in garlic mayonnaise.

Rachel uses Dublin Bay Prawns (also known as langoustine) to create this easy and tasty dish. She accompanies the prawns with warm tortillas, home-made guacamole and tomato salsa for an authentic Mexican feel. This is a great dish to serve on a platter if you are entertaining friends and family – everyone can dig in to the various elements of the dish and it will be a real crowd pleaser.

Rachel makes this take on a traditional Italian 'Pizza Bianco' which literally means 'white pizza', without the tomato base. These Pizza's a usually made only with a generous helping of cheese – and Rachel uses two types of mozzarella in this dish, grated and fresh. The Pizza is covered with slices of potato, browned caramelized onions and rosemary sprigs for a delicious topping.

Tom creates an interesting twist on the traditional roast chicken recipe by baking his chicken in hay. Hay baking has become a popular cooking method in recent years with many top chefs adopting the technique to add an interesting depth of flavour and new dimension to traditional flavours such as roast chicken.

Tom pairs his hay-baked chicken recipe with a whole roasted celeriac.

For Tom’s final dessert of his first tv show, he creates what will become a favourite for many families around the UK. Apple crumble is a great traditional dessert, often served at the end of a good old Sunday roast. Tom has gone the extra mile with his version though, and has added a layer of lovely sweet toffee which means you end up with two desserts in one, toffee apple and apple crumble! The flavour combinations are perfect and, served hot with some custard or ice-cream, it has to be in the top ten list for comforting recipes!

Tom calls his Soda bread recipe “Michelin starred bread” as he has been making and serving it for years at his pub the Hand & Flowers where he has two Michelin stars. It’s a really simple recipe to follow and is a perfect partner for his baked bean recipe.

Tom’s soda bread recipe uses two types of flour, plain wholemeal and strong white, and he uses buttermilk to add an extra sharpness to the flavour.

After kneading Tom bakes the soda bread in the oven until golden brown.

Tom uses the humble omelette as the basis for this great shearing meal fit for any family dinner table. Ingredients include smoked haddock and parmesan cheese which are perfect together, especially when combined with the egg from the omelette and fresh chives.

Tom starts the recipe by placing his smoked haddock into a large pan of boiling milk. He poaches the haddock before removing it and setting it aside under tin foil. Tom uses the poaching milk along with a huge chunk of butter to make his omelette, ensuring that none of the smoked haddock flavour is lost.

A good ale and dark chocolate is a match made in heaven, even if you’re not into ale you will love it when paired with dark chocolate. Tom’s Chocolate and ale cake recipe is a perfect end to a Sunday roast and will set you up for a lazy afternoon in your favourite armchair.

Tom’s chocolate ale cake is at heart a simple cake recipe, there’s nothing special in the ingredients that make this shout above other chocolate cakes, it’s the combination of ingredients that make this something special.

What a great jam recipe Hugh creates. Elderflower is such a light and aromatic flavour and compliments the sharpness of the gooseberry to create lovely zingy, refreshing jam.