RECOMMENDATIONS

• 

  Partridge with sweetcorn a la Français

  Jun Tanaka’s French-inspired dish combines the sweet flavours of game with smoky bacon, sweetcorn and fresh lettuce.

• 

  Rib of beef with salad

  Gary Rhodes' herby butter-smeared beef steaks are divine with a simple salad

• 

  Figs wrapped in Parma ham

  James Martin combines fruity British chutney with salty north Italian ham in his make-ahead starter

• 

  Skirt steak with watercress and barley salad

  Oliver Rowe shares a simple steak recipe with a peppery salad that's full of texture and flavour

• 

  Scottish bramble 'mess'

  Meringues, cream and brambles come together in Gary Rhodes' Scottish twist on Eton mess

• 

  Ox cheeks with seville oranges and celeriac mash

  Jun Tanaka makes a hearty winter meal with seasonal Seville oranges, brussel tops and celeriac

• 

  Chocolate cola cake

  Chocolate and cola add the wow factor to James Martin's superb cake

• 

  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

• 

  Dressed crab

  Rachel Allen offers an alternative to traditional dressed crab - crabmeat topped with white sauce and buttered crumbs served in the shell

• 

  Nettle ravioli

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