Flower show's answer when nature calls

At the Royal Horticultural Society headquarters, thoughts have already turned to spring and the 2011 Chelsea Flower Show.

Horseradish cream

Horseradish is the absolutely perfect accompaniment to beef – its deep, sharp, peppery flavour enlivens the meat and shakes it up. I am sure that there are some very good shop-bought varieties of this around, but making your own takes no time at all and I think it is more delicious, fresh and vibrant.

Eve's temptation: Skye Gyngell's celebratory New Year meal

For some reason I am always ridiculously tired at the end of a year – and psychologically I have a renewed sense of energy and excitement at the beginning of the new one. I don't really know why that should be the case, because it is really only one day that melts into another – yet I feel it is a cause to celebrate.

Roasted fillet of beef

Serves 6

The great carve-up can wait: Skye Gyngell whips up Christmas canapés to tide you over till the big feast

My guests start arriving around 2pm, says Skye Gyngell – but that's far too early to start the feast. Which is why I prefer to whet their appetites...

Crostini di fegato

Makes 10

Meatballs with yellow polenta

Serves 6

Get your bread at the ready: Skye Gyngell's warming winter dishes are sauce heaven

The perfect end to a hot winter meal? Mopping up those sauces with a hunk of bread

Prawn and pink grapefruit salad

Serves 8

Roasted maple peas

Serves 10

Harriet Walker: Spare us from the vulgar tyranny of thrift tourism

The recession, and its attendant woes, brings with it all manner of socio-economic stereotypes: the impoverished, angry student; the unemployed state-sector worker; the bombastic banker. We might not be happy about it, but we fall back on the received mores that were set in stone the last time everyone realised things were heading down the Swanee.

Slow-cooked chard

Cooked slowly in olive oil, the chard leaves turn inky black, contrasting with the creamy stalks beautifully.

Chicken pie

Serves 6

Oeufs en cocotte with spinach and Parma ham

Serves 4
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