RECOMMENDATIONS

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  Duck breast with fenuGreek seeds

  Arthur Potts Dawson complements his duck with bitter fenugreek, sweet honey and salty soy sauce

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  Pork pies with dips

  Gary Rhodes serves pork pies with Cumberland sauce, piccalilli dip, celeriac remoulade and a fresh cucumber salad

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  Fillet steak with whisky cream

  Sue Parker-Roberts uses soya cream to enrich her mustard, whisky and red wine sauce

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  Roast chicken with garlic toasts

  Matt Tebbutt’s fantastic roast chicken is flavoured with preserved lemon and herbs and served with a flavoursome gourmet salad

• 

  Russian wild mushroom soup with farro

  With its Russian origins, Diana Henry’s hearty mushroom soup is sure to hit the spot on a freezing day

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  Grilled cod with avocado butter

  Mitch Tonk slathers grilled cod in an avocado and caper butter – great with curly kale or purple-sprouting broccoli, depending on the season

• 

  Passion fruit crêpes

  Gary Mehigan fills paper-thin crêpes with a fresh passionfruit curd, sweetened mascarpone and fresh passion fruit

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  Rooster tattie squeak with grilled sausages

  This homely, hearty main course by Andrew Fairlie will especially appeal to children

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  Lemongrad

  A zesty cocktail sweetened with elderflower cordial and spiked with vodka from Tristan Stephenson

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  Spatchcock poussin with king cabbage and parmesan polenta

  Aaron Craze makes a delectable Italian dish of tender roasted poussin in a sweet muscat sauce