RECOMMENDATIONS

• 

  Red cabbage and stilton slaw

  Elisa Benyon makes a crunchy salad favourite with red cabbage, blue cheese and a tangy mustard and cream dressing

• 

  Potted sprats

  Mark Houghman’s recipe makes for a simple quick starter or light lunch – if you can’t get sprats, whitebait works well, too

• 

  Malva pudding

  A South African variation of Sticky Toffee Pudding from Marianne Williams

• 

  Cranachan and shortbread tower

  Eadie Manson combines two traditional Scottish desserts into the perfect tea-time treat

• 

  Buffalo blue cheese soup

  Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup

• 

  Blackberry and apple yorkshire puddings

  Merrilees Parker makes a creative pudding from delicious hedgerow fruits

• 

  Minestrone with pancetta

  Sophie Grigson shares her family’s favourite recipe for this famous Italian export

• 

  Poached pear with honeycomb and blue cheese

  Matt Tebbutt creates a sublime dish of cinnamon steeped pears served with honeycomb and blue cheese which can be served as a starter, light main or dessert!

• 

  Fidget pie

  Matthew Fort makes the Midlands equivalent to the Cornish pasty – a sweet and savoury pie filled with apples, cider and bacon

• 

  Pollock with cockles, mussels, leeks and chorizo

  For an elegant dinner party dish, Stuart Gillies tops a shellfish and chorizo medley with a perfectly cooked fish fillet and a saffron-infused cream sauce