RECOMMENDATIONS

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  Smoked haddock chowder

  Ainsley Harriott makes this New England speciality grander by adding prawns or cooked mussels

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  Roast pheasant with bread sauce and baby spinach

  An impressive dish from Curtis Stone - pheasant legs slowly braised in garlicky goose fat, with succulent quick-roasted breasts

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  Individual swiss roll raspberry trifles

  Brian Turner transforms the trifle into a posh pud that’s good enough for a dinner party and super easy to make

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  Brawn and pickled shallots

  Martin Blunos creates this traditional spiced terrine using pig's head, ham hock and trotters

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  Rabbit with cider, mustard and thyme

  Mike Robinson makes a little magic with tender rabbit braised in a cider-spiked sauce with garlic, melting onions, mustard and cream

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  Guyanese beef and pork curry

  Jonathon Phang’s slow-cooked spicy beef and pork curry will satisfy the most demanding curry addict

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  Vegetarian breakfast

  Simon Walker’s veggie breakfast of champions is accompanied with hearty hummous and guacamole with a kick

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  South american beef steak with chimichurri salsa

  Rachel Allen marinates tender sirloin steaks in a citrus chilli marinade and serves them with a fabulously tasty salsa

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  Cheese straws

  Michel Roux’s grown-up cheese straws can be made with emmenthal, parmesan or any other hard cheese and are flavoured with sweet paprika and cayenne pepper

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  Keema mutter (minced lamb with green peas)

  Enjoy a tasty Indian dish with Monisha Bharadwaj's simple recipe for spiced lamb with green peas