RECOMMENDATIONS

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  Mushroom duxelle tartlet with poached eggs and hollandaise sauce

  Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions

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  Sunday tea cake

  Paul Evans serves this sherry sweetened tray bake with a dusting of icing sugar and custard for a real Sunday treat

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  Pan-fried pollack with Jerusalem artichokes

  Matt Tebbutt cooks a sustainable fish dish with sautéed Jerusalem artichokes and an egg vinaigrette.

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  Lamb Biryani

  Madhur Jaffrey's flavoursome lamb biryani is studded with onions, sultanas and almonds and topped with hard boiled eggs

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  Alnwick stew

  Emma Sturgess' tasty layered winter dish from north Northumberland is particularly good served with crusty bread to mop up the delicious juices

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  Garlic bread

  Perk up a plain ciabatta with Galton Blackiston's garlic rich butter

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  Roast pigeon with Jerusalem artichokes

  Rediscover the flavour of game with Thomasina Miers’ simple wood pigeon with charred Jerusalem artichokes and a vivid green parsley oil

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  Almond, apricot and cranberry yogurt bites

  Serve Tana Ramsay's fruity morsels with a steaming mug of hot chocolate for a great winter snack

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  West Indian fried snapper with celeriac coleslaw

  Aaron Craze turns to the Caribbean for inspiration with this spiced fish served with refreshing coleslaw.

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  Cream of mussel soup with celeriac and saffron

  Deliciously tart with the tang of creme fraiche, Rick Stein's soup auburn-hued soup is well-worth second helpings