RECOMMENDATIONS

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  Devilled kidneys on toast

  Cayenne pepper, mustard powder, Tabasco and Worcestershire sauce give Tom Parker Bowles’ kidneys their devilled flavour

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  Knickerbocker glory

  Silvana Franco updates this classic British dessert with some crisp, moreish coconut wafers

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  Cheese straws

  Michel Roux’s grown-up cheese straws can be made with emmenthal, parmesan or any other hard cheese and are flavoured with sweet paprika and cayenne pepper

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  Pot au feu with rabbit and bacon

  Winter vegetables, cabbage balls and spinach dumplings make this a hearty one-pot meal from Paul Merrett

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  Succulent peanut satay chicken

  Amoy peanut sauce gives an Asian flavour to Chef Yang's simple chicken stir-fry

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  Rooster ‘Tattie Soup’ with Cauliflower and Cumin

  Dress-up potatoes and caulis in this superb dinner party soup, made by well known chef Andrew Fairlie

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  Rack of lamb with spinach

  Gary Rhodes compliments simple roasted rack of lamb with bacon enriched spinach

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  Roast rabbit leg stuffed with celeriac

  The rich, gamey flavours of rabbit come through perfectly with Jun Tanaka’s suggestion of adding smokey bacon and cabbage pesto

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  Pigeon with juniper sauce and crispy salad

  Radish and turnip provide a delicious crunchy contrast to meltingly tender pigeon breasts in Oliver Rowe’s elegant starter

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  Orange chicken bake

  A citrus tang adds a tasty surprise to the traditional chicken bake, in this recipe by Tana Ramsay