RECOMMENDATIONS

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  Rabbit stew

  Andrew Naylor flavours this rustic casserole with beer, mustard, garlic and ginger with the addition of sultanas for a fruity twist

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  Seared escalopes of wild salmon

  It is very much a last-minute dish from Rick Stein so make sure everything is ready before you start. If using farmed salmon, pay a little extra and go for the best

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  Orange crunch wafer

  Ricky Andulcio puts a twist on an ice cream sandwich with crisp wafers, vanilla ice cream and orange marmalade

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  Grilled venison with smashed celeriac and roasted carrots

  Aaron Craze cooks up a warming dish full of gutsy flavours

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  Roast chicken with lemon and bay leaves

  Matt Tebbutt serves bruschetta rubbed with roasted garlic and preserved lemon and topped with slices of lush, roasted chicken

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  Dauphinoise potatoes

  In this classic French recipe, James Martin indulges in wafer-thin potato slices, simmered in lashings of cream

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  Arancini with salt and pepper tomato sauce

  This classic Italian snack of risotto balls is a great way to use up any leftovers and served as part of an antipasti platter, says Paul Bloxham

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  Bakewell tart

  Crisp pastry, raspberry jam and a dense almond topping create a real family favourite in this classic Bakewell tart from Tamasin Day-Lewis

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  Individual pear tartes tatin

  Mark Sargeant’s cute twist on this classic French dessert of fragrant pears, crisp pastry and golden caramel is sure to impress

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  Figs wrapped in Parma ham

  James Martin combines fruity British chutney with salty north Italian ham in his make-ahead starter