RECOMMENDATIONS

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  Sausage and pea risotto

  Vary the sausages you use in Ainsley Harriot's risotto - top notch pork and leek or Toulouse sausages are both particularly good

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  Best end of lamb with creamed Brussels sprouts

  A slick of verdant thyme oil brings the best out of Richard Phillips's lamb dish

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  Confit of artichokes with fried sweetbreads

  In Jacob Kenedy's recipe, the creamy textures of the artichokes are mimicked by the smooth veal sweetbreads for a rich and delicious starter

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  Beef Carpaccio salad

  Eco-chef Arthur Potts Dawson creates a peppery rocket and radish salad with tender slivers of herb-encrusted beef

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  Potato salad

  Ainsley Harriott's simple, snazzy salad makes a posh sunshine supper for two - it's delicious served with a wedge of crusty garlic bread

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  Pepperpot beef and orange stew

  Here’s a stew with a twist from Phil Vickery - the oranges and ginger give it a really different slant. Serve with soured cream poured and lots of chopped parsley

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  Green-spiced pheasant with kedgeree

  Viveh Singh urges you to try pheasant in this aromatic dish.

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  Rajasthani-style lamb curry

  Jaisal Singh's adaptation of Sher Bagh Pasande has a deliciously smoky aroma and is crammed with aromatic spices

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  Pigeon bruschetta with red wine sauce

  Impress your guests with Matt Tebbutt’s sophisticated game starter with a wonderfully rich sauce

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  Liver and onions with bacon

  Sheila Day serves this great British favourite alongside creamy mash and lightly buttered carrots