RECOMMENDATIONS

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  Cheese fondue

  Arthur Potts Dawson makes the après-ski classic that's perfect for sharing: crusty sourdough bread swirled in melted cheese

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  Red mullet with sea kale

  Arthur Potts Dawson creates a dish that's truly inspired by the sea, served with a home-made chilli mayonnaise

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  Blackberry Jelly

  Merrilees Parker makes a simple flavour-packed preserve from these glistening hedgerow berries

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  Pork belly with chutney

  Peppery watercress and tart gooseberries are perfectly matched with melt-in-the-mouth pork in Matt Tebbutt’s weekend main course

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  Roast potatoes

  Ensure you get the perfect roasties with Henry Harris' rosemary and garlic infused potatoes

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  Rigatoni with radicchio and pancetta

  For a sumptuous supper, try cooking up this creamy pasta from Theo Randall

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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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  Hazelnut and chocolate cake

  An irresistible teatime treat from Tamasin Day Lewis - a rich, chocolatey hazelnut cake with a crunchy nut topping

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  Grilled herring with sweet and sour grape pickle

  James Martin's succulent herring is served with a refreshing herb salad and piquant grape pickle to perfectly complement the rich fish. Created for Seafood Week

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  Spanish Rooster Potato Omelette

  A winsome brunch dish or satisfying lunch or supper meal, Andrew Fairlie makes a meal out of the ever-popular Spanish Omelette