RECOMMENDATIONS

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  Nougatine

  Eric Lanlard makes this crunchy nutty sweet as a glamorous cake topper, snack or even edible gift!

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  Plaice with homemade tartare sauce

  Galton Blackiston serves line-caught plaice as part of a coastal-themed dinner party – and once you try his homemade tartare sauce you’ll never buy the store-bought stuff again!

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  Spicy pumpkin coconut soup

  Spice up your Halloween with Simon Rimmer's richly aromatic roast pumpkin soup, complete with a chilli kick

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  Florida pink grapefruit and basil tartlet

  From Colin Bennett of Kyashi at the Kingly Club, this is a delicious twist to the classic lemon tart - substitute Florida pink grapefruit for lemon and add basil for a pretty, pastel tartlet

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  Chilli-fried potted shrimps

  Atul Kochhar has a soft spot for English potted shrimps, but likes things a bit spicier

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  BBQ 'surf and turf'

  Arthur Potts Dawson adds a piquant anchovy sauce to the classic barbecue combination of beef and oysters

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  Venison with cranberries and savoy cabbage

  A redder than red cranberry sauce brightens up Bryn William's classic winter dish

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  Pink champagne cocktails

  Ali Cooke's pink and perky champagne cocktails will start any occasion off with style and sparkle

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  French-Italian alps fondue

  A rich and creamy cheese fondue with Italian fontina, French reblochon and kirsch from Clodagh McKenna

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  Tartar of beef with Carpaccio of cauliflower

  Nigel Haworth’s elegant starter is an inspired combination of tastes and textures