RECOMMENDATIONS

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  Gateaux of carrots and Gruyère

  Anton Edelmann cloaks this elegant vegetable terrine in a spicy vegetable sauce

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  Shrimp in sherry sauce

  Matthew Fort pays homage to the Galloping Gourmet chef Graham Kerr with his dish of prawns in a creamy egg sherry sauce

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  Escoveitch fish and festival

  Collin Brown’s recipe for fried fish and cornmeal fritters is a traditional Caribbean method of cooking

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  Italian-style lamb chops

  Peter Gordon serves grilled chops with gorgonzola polenta and a chunky tomato sauce for an Italian inspired lunch

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  Lobster thermidor

  Matt Tebbutt’s classic French dish of lobster slathered in béchamel sauce and topped with bubbling gruyère is perfect with skinny fries and a green salad

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  Lamb with yogurt marinade

  Slake lamb cutlets with Caroline Hire's zesty mint-flecked sauce for tender barbecued meat

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  Roast pheasant with apple and sweet geranium sauce

  Geranium leaves bring out subtle flavours in Clodagh McKenna's roast pheasant from The Irish Farmer's Market Cookbook...

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  Toffee apples on sugar-glazed barmbrack

  If you can’t get your hands on barmbrack, try Paul Rankin’s recipe with brioche instead - for a really showy dessert, decorate with spun sugar

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  Drunken prawns

  With a marinade of rum, pineapple juice and Cajun spice, Charita Jones creates seafood soul food to die for

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  Madeira sauce

  James Martin's rich sauce goes perfectly with tender beef