RECOMMENDATIONS

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  Beef noodle soup

  Gary Rhodes uses authentic oriental flavours from northern China - easily prepared from the comfort of your own kitchen

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  Not entirely traditional guinness stew

  Dominic Cauldwell gives an oriental influence to this traditional beef stew

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  Grilled scallops with land cress and tarragon mayonnaise

  Using only the freshest ingredients, Matt Tebbutt allows the simple flavours to speak for themselves in this easy scallop starter

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  Beef carpaccio

  Theo Randall serves paper-thin slices of beef fillet with fresh beetroot and a piquant creamed horseradish sauce

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  Vongole veraci with tomato sauce

  Theo Randall cooks a simple clam dish with the freshest tomatoes and a smattering of verdant basil

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  Nettle ravioli

  Handled correctly, the humble nettle can make a dramatic and delicious change from the norm suggests Theo Randall

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  Chicken and mushrooms served with seasonal greens

  Richard Phillips cooks up a light mid-week supper that’s a brilliant balance of flavours and textures, served with a rich Madeira sauce

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  Roast venison chop with celeriac puree and parsnip chips

  It’s the perfect time of year for Galton Blackiston’s superb combination of rich roast venison, creamy celeriac and crunchy parsnips

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  Indian cauliflower cheese

  Cumin and chilli spice up Manju Mahli's take on a traditional Sunday roast accompaniment

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  Mousse of petits pois with crisp bacon

  This fresh-tasting pea mousse served with savoury bacon, onion rings and garlic croutons is an impressive starter from Galton Blackiston