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Ruffled Feathers
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RECOMMENDATIONS
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Pork belly with chutney
Peppery watercress and tart gooseberries are perfectly matched with melt-in-the-mouth pork in Matt Tebbutt’s weekend main course
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Braised oxtail with chantenay carrots
Slow cooked in wine and port, and served with sweet carrots, Jun Tanaka’s rich oxtail dish is a warming treat for hungry diners
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Individual steamed puddings with persimmon Anglaise
Rosemary Shrager's indulgent puddings are flavoured with persimmon and orange and served with a luxurious orange liqueur sauce
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Irish champ with black pudding and apple jelly
Potatoes and black pudding - Arthur Potts Dawson serves the perfect comfort food for a winter supper
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Toffee apples on sugar-glazed barmbrack
If you can’t get your hands on barmbrack, try Paul Rankin’s recipe with brioche instead - for a really showy dessert, decorate with spun sugar
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Jerusalem artichoke soup with foie gras
A creamy winter soup with a decadent twist from Jun Tanaka
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Halibut with cabbage and oysters
Pan-fried fish with bacon, oysters and cabbage from Paul Merrett
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Roast monkfish with sage, pancetta and vine tomatoes
Treat yourself to a richly flavourful fish dish with Sophie Grigson's simple but effective recipe for pancetta-wrapped roast monkfish
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Yorkshire pudding
James Martin shows how to make this most classic of British dishes perfectly every time
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Sprout tops and gorgonzola frittata
Silvana Franco uses sautéed sprout tops in this delicious cheesy frittata – try it with a salad for a quick mid-week supper

