RECOMMENDATIONS

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  Crema catalana

  If you fancy something different for dessert, try Spain's version of crème brulée - from Arthur Potts Dawson

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  Cauliflower puree with bacon and cheese

  Galton Blackiston teams smooth, creamy cauliflower with seriously tasty bacon and melted cheese

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  Bread and butter pudding

  Giorgio Locatelli creates a sweet sensation using beautifully moist Italian panettone in this well-loved classic nursery pudding

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  Pigeon with juniper sauce and crispy salad

  Radish and turnip provide a delicious crunchy contrast to meltingly tender pigeon breasts in Oliver Rowe’s elegant starter

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  Artichoke, goat's cheese and asparagus tartlets

  Sophie Mitchell prepares lovely little tartlets using artichoke hearts as the base in a light and delicious alternative to pastry

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  Potato-coated lamb cutlets

  Cyrus Todiwalla serves Parsee-style lamb cutlets covered with spiced mashed potato, rolled in semolina, fried and served with an onion and tomato gravy

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  Poached eggs with pomegranate molasses

  For breakfast with a difference, Allegra McEvedy cooks a simple traditional Lebanese egg dish called Beid bi debs el remenn

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  Rillettes of fresh and smoked salmon

  Darina Allen’s salmon pâtè is perfect for entertaining and she gives some decorative ideas for how to serve it

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  Elizabeth raffold's orange custard

  Tamasin Day Lewis creates a delightful orange dessert based on Elizabeth Raffold's creamy orange custard

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  Beef in beer with horseradish dumplings

  Katie Bishop makes her rich beef stew in a slow cooker and serves it with horseradish and suet dumplings