RECOMMENDATIONS

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  Hazelnut cake

  Theo Randall gives an Italian twist to the traditional British dessert of cake and custard, by serving warm hazelnut cake scattered with grated chocolate and light, frothy zabaglione

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  Sole goujons with pea and mint mushy peas

  Jason Atherton injects a little soul into his upmarket version of the British classic: fish fingers and mushy peas

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  Goulash with champ

  Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish

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  Fig and orange salad with melting shropshire blue

  Creamy and full of flavour, Shropshire Blue makes a great dressing in this winter salad from the British Cheese Board

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  Steamed wild bass with mussel tartare

  Speckled with gherkins, capers and lightly steamed mussels, Stephen Harris’ fish dish looks delicate, but is packed with robust flavours

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  Stewed apple with sweet ricotta and cobnuts

  Arthur Potts Dawson's simple dessert is a delightful contrast of textures and flavours that makes the most of a traditional Kentish nut crop

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  Jam shortbreads

  From James Martin, scrumptious buttery shortbreads with a jammy 'button' in the middle

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  Loin of venison en croûte

  Parsley pancakes, chopped fennel and mushroom and venison loin are encased in deliciously crisp puff pasty in Galton Blackiston’s dinner party centrepiece

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  Huevos rancheros

  Eggs are sunny-side-up in Tom Parker Bowles’ version of this famous Mexican breakfast dish

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  Best-ever mashed potato

  For a fluffy mash, rich with butter, this recipe by Nigel Slater is the one for you