RECOMMENDATIONS

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  Long Island iced tea

  Clinton Weir offers his recipe for this classic cocktail – a heady mix of vodka, white rum, gin, white tequila and triple sec…

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  Roast partridge with meatloaf

  Tom Lewis makes the perfect accompaniments for roast partridge - fennel and pork meatloaf, creamy black pudding puree and crisp radishes soaked in Glengoyne whisky

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  Vegetable tempura with Japanese dipping sauce

  Silvana Franco whips up a classic Japanese restaurant dish with seasonal vegetables and a light soy-based dipping 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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  Fruit loaf bread and butter pudding

  Galton Blackiston makes an even fruitier version of a comforting British classic

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  Anchoïade

  Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

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  Aromatic pumpkin and chickpea stew

  Bill Granger combines pumpkin and chickpeas in a colourful and delicious vegetarian dish, fantastically simple to make

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  Pork chop with creamed celeriac

  Ollie Rowe’s will satisfy the heartiest of appetites with this great meaty meal

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  Salmon salad with buttermilk dressing

  Diana Henry’s delicious salmon and potato salad makes a terrific quick supper or light lunch dish

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  Leg of lamb with Indian flavours

  Bill Granger serves his spices roast lamb with golden potatoes, a peppery radish and spinach salad, and homemade tomato chutney