RECOMMENDATIONS

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  Pigeon with peas and lovage

  Rachel Allen’s pigeon is served with a light sauce of wild garlic, lettuce, peas and fresh lovage (a celery-like herb)

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  Chilli trout ceviche

  Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat

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  Roast pheasant with apple and sweet geranium sauce

  Geranium leaves bring out subtle flavours in Clodagh McKenna's roast pheasant from The Irish Farmer's Market Cookbook...

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  Chinese crispy bubbled belly pork

  This is an easy way to make lovely, crispy Chinese-style pork, which looks dramatic and exciting on the barbecue.

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  Whole poached wild salmon

  James Martin's whole salmon makes an impressive centre piece for any celebration

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  Chickpea and potato curry with Bhatura bread

  Use Ravinder Bhogal’s delicious deep-fried bread to scoop up the sauce of his easy vegetarian curry

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  Blueberry cheesecake

  For a rich and indulgent dessert try Simon Rimmer's creamy cheesecake, topped with marinated blueberries

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  Aubergine, potato and chick pea balti

  This richly spiced curry from The Vegetarian Society is a wonderful example of the Birmingham Balti

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  Purple sprouting broccoli, seasalter ham and duck egg salad

  Treat yourself with Stephen Harris' delicious brunch or supper dish – ham and eggs with an elegant twist

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  Scallops with capers and cime di rape

  Arthur Potts Dawson cooks cime di rape, a variety of turnip greens with a bitter flavour, with simple herbed scallops