RECOMMENDATIONS

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  Confit of artichokes with fried sweetbreads

  In Jacob Kenedy's recipe, the creamy textures of the artichokes are mimicked by the smooth veal sweetbreads for a rich and delicious starter

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  Vanilla cheesecake

  Amanda Lamb serves up her favourite cheesecake - her brother's!

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  Passion fruit tart with coulis

  Carol Maxwell makes a refreshing fruit tart which combines the tangy flavours of lemon and passion fruit with a crisp ginger crumb base

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  Saffron and cardamom rice trifle

  Cyrus Todiwala’s Anglo-Indian trifle combines rose and raspberry jelly with sponge soaked in vodka raspberries and a saffron and rice base

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  Ox cheeks with seville oranges and celeriac mash

  Jun Tanaka makes a hearty winter meal with seasonal Seville oranges, brussel tops and celeriac

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  Not entirely traditional guinness stew

  Dominic Cauldwell gives an oriental influence to this traditional beef stew

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  Scallop and bacon salad

  Brian Turner updates the traditional British combination of seafood and bacon by presenting them in a fresh and tasty salad

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  Pigeon with peas and lovage

  Rachel Allen’s pigeon is served with a light sauce of wild garlic, lettuce, peas and fresh lovage (a celery-like herb)

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  Gnocchi di latte with honey and Marsala sauce

  Try Matthew Fort's sweet dessert version of Italy's famous little dumpling - served with a honey-based sauce

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  Fillet of sea trout with hollandaise

  Galton Blackiston makes easy work of hollandaise sauce, which is the perfect accompaiment to any meaty fish