RECOMMENDATIONS

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  Rabbit and olive casserole

  Simon Rimmer cooks a thrifty Italian-inspired dish of wild rabbit slow-cooked in sherry with garlic, herbs and green beans.

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  Brownie Pudding

  Halfway between a brownie and a pudding, this dessert from Ina Garten is deliciously chocolatey and so easy to make

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  Pea guacamole with tortilla chips

  Fresh and verdant, Rachel Allen's dip and munchies add top notes of flavour to the party nibble selection

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  Vichy carrots

  Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap

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  Classic Victoria sponge

  Jane Asher's sponge sandwich with whipped cream and strawberry jam is a classic British afternoon tea treat

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  Mushroom risotto

  Giorgio Locatelli's recipe for creamy risotto, richly flavoured with wild and dried mushrooms, couldn't be easier to follow

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  Roast partridge with roasted root vegetables

  The best time to enjoy the rich flavour of Gary Rhodes' partridge recipe is during the autumn months, when the birds are younger and their meat more tender

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  Asparagus salad with wild boar proscuitto

  John Burton Race celebrates the British asparagus season with a quickly prepared warm lunchtime salad

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  Pot-roasted goat cutlets in a spiced orange and tomato sauce

  If goat meat isn’t normally on your menu, Matt Tebbutt’s delicious casserole will soon change your mind

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  Honey lemon chicken wings

  Bill Granger roasts chicken wings with a sweet and sour glaze