RECOMMENDATIONS

• 

  Goose, fennel, orange and black olive salad

  Matthew Fort uses leftovers to make a glorious Boxing Day salad

• 

  Pork and apple sausages with parsnip mash

  Sweet parsnips and apples compliment this hearty version of bangers 'n' mash, served with a light beer gravy

• 

  Tomato pasta sauce

  Aldo Zilli uses fresh tomatoes in his quick and healthy pasta sauce

• 

  Sweet potato and pecan pie

  Cinnamon and allspice add a touch of spice to Charita Jones' rich and creamy American-style dessert

• 

  Braised peas, broad beans and artichokes with bruschetta

  Theo Randall’s vegetarian starter is a delightful mix of fresh flavours, with cooling mint and zingy spring onions

• 

  Pumpkin soup with cheese toasties

  Pumpkin and sage are a wonderful pairing and the toasties that accompany this velvety soup are made using Sage Derby, the flavour-packed cheese from Silvana Franco’s home city

• 

  Squirrel kebabs with pease pudding and lovage

  Zebedee Helm's old-fashioned dish is for the adventurous: pease pudding puree with the celery-like herb lovage and barbecued squirrel

• 

  Roast pigeon with Jerusalem artichokes

  Rediscover the flavour of game with Thomasina Miers’ simple wood pigeon with charred Jerusalem artichokes and a vivid green parsley oil

• 

  Smoked trout with tarragon mayonnaise

  Sophie Grigson makes a pretty, easy starter for a summer evening, with a sharp crisp salad of cucumber and radish and a rich herb scented mayonnaise

• 

  Pot roasted pheasant with buttered apples

  Celebrate great English ingredients in Tamasin Day-Lewis' recipe for pheasant pot-roasted in Somerset cider with buttery Cox's apples