RECOMMENDATIONS

• 

  Haunch of venison with red wine and tangy beetroot puree

  Paul Rankin creates a ruby red venison dish complementing the rich gamey meat with a red wine sauce and zingy beetroot puree

• 

  Strawberry, clotted cream and rose petal sandwiches

  Strawberries and cream make a dreamy summer filling for Diana Henry's dainty finger sandwiches

• 

  Rabbit with oven-dried tomatoes

  Matt Tebbutt chooses farmed rabbit for its pale coloured flesh and chicken-like flavour in this Mediterranean-style main course dish

• 

  Tapenade

  Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet

• 

  Crema catalana

  If you fancy something different for dessert, try Spain's version of crème brulée - from Arthur Potts Dawson

• 

  Hot mulled cider punch

  For a warming winter tipple packed with flavour, try Joe Wadsack's sweet and spicy mulled cider punch

• 

  Pan-fried pork with sweet paprika sauce

  The spiciness of paprika in a creamy sauce matches well with Arthur Potts Dawson’s quickly fried pork and grilled aubergine

• 

  Tagliatelle with walnuts

  For a quick and delicious meal, try Theo Randall’s tagliatelle with an unusual nutty bread and milk sauce

• 

  Beetroot with onions

  Carmine-coloured and speckled with cumin seeds, Madhur Jaffrey's side dish makes a vibrant addition to any Indian banquet - perfect as a foil for a hot curry

• 

  Marshmallows

  James Martin suggests serving his delectably light fluffy marshmallows threaded onto skewers with juicy strawberries