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