RECOMMENDATIONS

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  Alnwick stew

  Emma Sturgess' tasty layered winter dish from north Northumberland is particularly good served with crusty bread to mop up the delicious juices

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  Pheasant with prosciutto, marsala, glazed turnips and game chips

  Arthur Potts Dawson proves that you don’t have to compromise on taste to save money with his thrifty game dish

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  Fricassée of chicken legs with Lyonnaise potatoes

  Anthony Demetre cooks the potatoes in their jackets for his Lyonnaise potatoes to help prevent them from disintegrating when they are fried later

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  Courgette salad with sultanas and pine nuts

  This tasty vegetable salad from Tamasin Day Lewis couldn't be simpler to make

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  Fish tagine with Moroccan bread

  Barry Vera serves a moreish, fragrant seafood delight with soft, crusty Moroccan bread rolls

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  Honey roast duck confit with tomato beans

  James Martin gives rich duck confit a mouth-watering bite with piquant red wine sauce and serves it with tasty tomato and butterbeans

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  Pine nut and carrot roast with mushroom sauce

  Rose Elliot dresses up a nut roast - serve it with roast potatoes and trimmings for a classic vegetarian feast

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  Braised peas, broad beans and artichokes with bruschetta

  Theo Randall’s vegetarian starter is a delightful mix of fresh flavours, with cooling mint and zingy spring onions

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  Rose petal cup cakes

  Dreamy, romantic, good looks - that is a lot to ask from a cake! Eleanor Smallwood's cup cakes might just have it all

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  Spiced crème brûlée with coffee syrup

  Instead of the traditional crunchy top, Tom Aikens adorns fragrant baked custard with a dark, sticky sauce