RECOMMENDATIONS

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  Olive and cheese scones

  Gary Mehigan’s savoury cheddar, feta and olive scones make a great tea-time treat lathered in butter or crème fraîche

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  Soft chocolate cake with crema di mascarpone

  Theo Randall uses top-quality Valhrona chocolate to make this most decadent of desserts with a marsala wine-spiked mascarpone cream

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  Breadcrumbed halibut with white bean casserole

  Rosario Guarneri serves crisp coated halibut with a Basque-style pimento and chorizo sauce and a rich pork and bean casserole

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  Apple and rhubarb crumble

  Tom Parker Bowles makes a traditional British pud for when you need a bit of home comfort

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  Chocolate pistachio truffles

  Clodagh McKenna was taught this delicious recipe by a chocolatier from the area where she lives in Italy

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  Cinnamon fritters with flambéed greengages

  James Martin uses a French sloe liqueur called prunelle de Troyes in this recipe, but you could substitute any fruit liqueur to give the dessert a different twist

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  Gooey chocolate brownies

  Oli Shute's gloriously rich, fudgy and densely chocolatey brownies make a tempting tea time treat or delectable dessert

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  Irish champ with black pudding and apple jelly

  Potatoes and black pudding - Arthur Potts Dawson serves the perfect comfort food for a winter supper

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  Vegetarian breakfast

  Simon Walker’s veggie breakfast of champions is accompanied with hearty hummous and guacamole with a kick

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  Morston smoked kipper pate

  A fish pate that is elegant in its simplicity, from Galton Blackiston