RECOMMENDATIONS

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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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  Ribblesdale 'carbonara'

  Gary Rhodes piles strips of streaky bacon over rich and creamy goats' cheese pasta

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  Rice and spinach cake

  Clodagh McKenna’s rice cakes use creamy goats’ cheese, parmesan and nutmeg, and are perfect with a red pepper salsa

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  Custard tarts

  Classic cooking, Nigel Haworth creates irresistible individual tartlets using his grandmother's recipe

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  Roebuck with spring onion mash

  Aaron Craze shows how to quickly transform a tender cut of wild venison into an impressive dish with a simple fruity and zesty sauce

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  Coley with lemon and capers

  Matt Tebbutt serves fried coley topped with grated boiled egg, croutons and a smooth caper, lemon and shallot sauce

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  Grilled norfolk sausages with crushed peas and onion marmalade

  Galton Blackiston puts a fresh take on the classic sausages and beans combination

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  Roasted chicken breast with courgette stuffing

  For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of plain flour into the cooking juices and add 120ml of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve

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  Onion marmalade

  Ainsley Harriot's onion marmalade will last for up to two months if stored in sterilised jars and makes a great staple to enjoy with cold meats, cheeses and meat pies

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  Cherry pavlova with vanilla cream

  The deep contrast between sweet-sour cherries and rich, nutty pistachios is a winner in Matt Tebbutt’s recipe