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RECOMMENDATIONS
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Seared roebuck with mash and bourguignon style sauce
Mike Robinson's tasty venison cooked with bacon, onions and red wine is served with buttery mashed potatoes for an enjoyable main meal
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Pan-fried pollack with Jerusalem artichokes
Matt Tebbutt cooks a sustainable fish dish with sautéed Jerusalem artichokes and an egg vinaigrette.
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Garlic baked custards
Kirsty Smallwood adds roast garlic to these baked egg custards and suggests serving them with sautéed mushrooms for a truly tempting supper
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Yorkshire puddings
Discover the secret of no fuss, fabulous Yorkshire puddings from a no fuss, fabulous Yorkshire Chef - Brian Turner
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Risotto cakes with courgettes
Stephen Terry serves courgette risotto cakes with crisp courgette fries and a sprinkling of caerphilly cheese
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Sweet and sour pork with water chestnuts
Tender pork and crunchy water chestnuts are brought together in a sweet and sour sauce in this recipe harking from Beijing’s Imperial era. Recipe by Gary Rhodes
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Momma's meat jambalaya
A Louisiana Creole dish with a Cajun kick from Charita Jones' homemade seasoning mix
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Chateaubriand with mustard Béarnaise and shoe string chips
The king of steaks, Matt Tebbutt cooks up the ultimate dinner à deux for beef lovers
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Venison and mushroom pasty
Sophie Grigson makes perfect autumn picnic fare with a venison, shitake mushroom and juniper pasty
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Strawberry and raspberry crumble tartlets
Served with rich homemade vanilla ice cream, Tony Tobin delicious summer-fruit tartlets are a perfect garden-party dessert
