RECOMMENDATIONS

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  Bologna burger

  A hearty mixture of pork, veal and beef mince makes for a beautifully toothsome burger in a recipe by Arthur Potts Dawson

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  Pan-grilled scallops with baby spinach and pine nut salad

  Rachel Allen serves sweet tender scallops with a tasty salad of spinach leaves, pine nuts and lemon zest

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  Grilled Scottish langoustine with fresh herbs

  Arthur Potts Dawson demonstrates an impressive dinner party dish with these delectable grilled Scottish Langoustines served on a bed of dill.

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  Lavender and lemon lamb

  Lavender flowers and lemon zest make a surprisingly good seasoning for lamb - Sophie Grigson serves creamed beluga lentils on the side

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  Sweet semolina with saffron

  Anupama Puranik cooks this grain with bananas and milk before adding Indian spices for a twist to a traditional pudding

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  Crab pancakes with béchamel

  A savoury seafood dish with lashings of creamy spinach-laden béchamel from Giancarlo Caldesi

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  Cream of mussel soup with celeriac and saffron

  Deliciously tart with the tang of creme fraiche, Rick Stein's soup auburn-hued soup is well-worth second helpings

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  Oysters in stout batter with carrageen moss

  Mark Hix shares a very British recipe from Hix’s Oyster and Chop House in Spitalfields

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  Winter vegetables

  Arthur Potts Dawson char grills seasonal vegetables to give them a wonderful smoky note

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  Barbecued quail

  Jaisal Singh cooks a traditional recipe favoured by India's royal families and aristocrats for barbecuing any small game bird Watch the video recipe