RECOMMENDATIONS

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  Tamarind chutney

  Tangy tamarind chutney makes a zingy accompaniment to grilled fish and chicken from Gary Rhodes and Fazil Bacchus

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  Rib-eye steak with bubble and squeak

  Mark Sargeant serves up juicy steak with the classic British dish made from leftover vegetables.

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  Fricassee of pig's liver

  Matthew Fort makes a quintessentially English dish of liver with an ale and mustard 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

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  Gratin dauphinois

  Matthew Fort’s simple recipe will yield perfect potato dauphinois every time

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  Black truffle focaccia

  Gennaro Contaldo makes an indulgent Italian bread with a potato, onion and black truffle topping

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  Cumberland sausage toad in the hole

  The addition of field mushrooms and tomatoes to Austen Davies' toad in the hole makes this dish a meal in itself

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  Cornish crab cocktail with avocado and sweetcorn sorbet

  Jason Atherton shows that it doesn't have to be difficult to create a thoroughly stylish starter for a special dinner

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  Roast pigeon with Jerusalem artichokes

  Rediscover the flavour of game with Thomasina Miers’ simple wood pigeon with charred Jerusalem artichokes and a vivid green parsley oil

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  Steamed chicken stuffed with mushroom mousse

  Rosemary Schrager shows a great way to cook chicken for a dinner party, keeping it wonderfully succulent