RECOMMENDATIONS

• 

  Vodka and vanilla blancmange with warm raspberries

  Raspberries add colour and flavour to James Martin's creamy, vanilla-flecked blancmange

• 

  Freya scallops with beurre blanc

  Mike Robinson uses succulent Norwegian scallops to make a flavoursome herby dish that shows off delicate flavours to great effect

• 

  Seared wagyu sirloin on truffled jerusalem artichoke purée

  For a special dinner party, try Peter Gordon's divinely tender Wagyu beef with beetroot and horseradish purée and creamy Jerusalem artichoke

• 

  Chocolate cake with mascarpone

  Theo Randall’s chocolate cake is a simple yet decadent creation served with a brandy-infused mascarpone cream

• 

  Chicken and squash tagine

  Enjoy a taste of Morocco with Silvana Franco’s aromatic, sweet tagine

• 

  Jam and custard doughnuts

  Paul Merrett makes deliciously light doughnuts combining the traditional flavours of jam and custard

• 

  Smoked eel with beetroot

  Eel, a fairly rich fish, goes perfectly with the tanginess of beetroot in Arthur Potts Dawson’s recipe

• 

  Confit of artichokes with fried sweetbreads

  In Jacob Kenedy's recipe, the creamy textures of the artichokes are mimicked by the smooth veal sweetbreads for a rich and delicious starter

• 

  Marinated beetroot with goat's cheese and chard

  Wow your dinner party guests with Jason Atherton's stylish starter

• 

  Baked beans on toast

  The ultimate in fast home-cooked food. Turn a snack into a meal in just a few minutes with Roopa Gulati