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RECOMMENDATIONS
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Beef Wellington
James Martin adds pancakes to this British classic to guarantee a rich and juicy beef centre
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Braised oxtail with chantenay carrots
Slow cooked in wine and port, and served with sweet carrots, Jun Tanaka’s rich oxtail dish is a warming treat for hungry diners
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Meatball and lovage soup (ciorba di perisoara)
Frances Jones-Davies' soup brings out the musky, lemon flavours of this herb complementing the beef and vegetables
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Wild mushroom pâté
Calling all mushroom maniacs, choose your favourite wild varieties for this rich creamy pâté from David Monks
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Deep-fried onions in Perry batter
Mark Hix puts an autumn twist to a classic onion ring recipe, with tangy pear cider
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Buffalo blue cheese soup
Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup
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Chocolate orange cake
You'll never guess what's inside this deliciously moist and rich-tasting chocolate cake, but here's a tip: it's very good for you
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Quiche Lorraine
Named after the Lorraine region of north-east France, Rachel Allen’s recipe for this classic quiche is delicious served with a green salad and tangy relish
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Choux pastry swans filled with vanilla cream and raspberries
Impress your dinner party guests with Michel Lemoine's truly decorative dessert, which tastes as good as it looks
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Sweet and sour fish for children
Annabel Karmel's tasty fish dish and is good served on a bed of fluffy white rice - flake the fish and mix with the rice for small children
