RECOMMENDATIONS

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  Spice crusted seared Carpaccio of tuna

  Nick Nairn's wafer thin slices of tuna marinated in lime, honey and ginger, then coated in aromatic spices taste sensational. Created for Seafood Week

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  Woodcock with salsify and cavalo nero

  Try Matt Tebbutt's hearty British dish of roast woodcock with garlicky toast, stir-fried salsify, black kale and scented bread sauce

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  Marshmallows

  James Martin suggests serving his delectably light fluffy marshmallows threaded onto skewers with juicy strawberries

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  Pork loin with anise squash and fried celeriac tops

  Spiced squash and crisp battered celeriac tops make beautiful complements to Lawrence Keogh’s simple pork loin chops

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  Panettone bread and butter pudding

  Galton Blackiston uses panettone to add extra richness to this smart version of a nursery classic, enriched with mixed peel, sultanas and fresh vanilla

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  Goat’s cheese with walnuts and roast beetroot

  Tangy goat’s cheese is perfectly balanced with sweet beetroot in this simple starter from Paul Rankin

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  Pisto manchego

  This simple dish from Mario Batali is a sort-of pureed ratatouille which is served all over Spain on its own or accompanying meats, eggs, fish or bread

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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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  Moqueca de camarao

  Merrilees Parker serves a typical Bahian king prawn and coconut stew, a recipe that is a mix of Indian, African and Portuguese influences

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  Windrush-style jamaican bread and butter pudding

  Wendy McGuire adds rum and spices to give a Jamaican flavour to Bread and Butter Pudding