RECOMMENDATIONS

• 

  Garlic soup with duck livers and garlic crisps

  Matt Tebbutt makes a garlic soup, which is delicious on its own, and not at all overpowering as might be expected

• 

  Honey-roasted ham hock with red cabbage and piccalilli

  Jason Atherton’s melt-in-the-mouth ham takes a little time to prepare, but the results are definitely worth it

• 

  Potted lobster with lemon pancakes

  Rich potted lobster, crème fraîche and lemon juice makes a great filling for pancakes in Gary Rhodes' indulgent starter

• 

  Salmon with beetroot and cauliflower cream

  James Martin's colourful recipe pairs richly flavoured salmon with piquant marinated beetroot and luxurious cauliflower cream spiked with horseradish

• 

  Cauliflower cheese

  A little James Martin magic adds fabulous flavour and a good deal of oomph to the old British classic, cauliflower cheese

• 

  Asparagus and broad bean risotto

  Eleanor Smallwood makes an asparagus and broad bean risotto bursting with the fresh flavours of spring

• 

  Pork and apple sausages with parsnip mash

  Sweet parsnips and apples compliment this hearty version of bangers 'n' mash, served with a light beer gravy

• 

  Leek and Caerphilly/cheshire cheese crumble

  A savoury main course with a crunchy nutty topping, ideal for family and friends, from The Vegetarian Society

• 

  Honey roast duck confit with tomato beans

  James Martin gives rich duck confit a mouth-watering bite with piquant red wine sauce and serves it with tasty tomato and butterbeans

• 

  Rich chocolate mousse

  For a deliciously dark, rich and indulgent dessert, this glorious chocolate mousse from Tamasin Day-Lewis fits the bill perfectly