RECOMMENDATIONS

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  Wild sea bass with braised beans

  Cannellini beans, rocket and smoked paprika spice up the accompaniment to these crisp fillets of sea bass, from Matt Tebbutt

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  Roast pollack with spiced shrimp butter and chard

  Matt Tebbutt’s brown shrimp butter is the perfect accompaniment for the simple, clean flavours of roast pollack

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  Roe deer with sesame and coriander

  Inspired by the recipes of Indian royalty, Atul Kochhar serves a light game dish with sweet tomato fondue and spicy apples

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  Garlic and rosemary escallops of veal with cauliflower mash

  These veal escallops, filled with garlic and rosemary and served on creamy cauliflower mash, make an impressive main course by James Martin

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  Rack of lamb niçoise

  Angela Hartnett serves succulent roast lamb with a garnish of courgettes, tomatoes and olives

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  Lasagna al forno

  With its rich meat sauce and home-made béchamel, Tamasin Day-Lewis's magnificent lasagne will have everyone clamouring for seconds

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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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  Cumberland tattie pot

  A hearty one pot meal, Richard Muirhead cooks succulent lamb and vegetables in cider topped with golden potato slices and black pudding

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  Turbot steak with vegetable stew

  Atul Kochaar's dish is light and has a freshness not normally associated with Indian cooking

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  Irish stew

  Myrtle Allen’s Irish stew – that classic combination of lamb and potatoes – tastes even better if you make it the day before