RECOMMENDATIONS

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  Classic crème brulée

  For this classic French dessert, Merrilees Parker tries out an old recipe dating back from 1909

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  Rosemary gnocchi with quails’ eggs

  An impressive main course of rosemary-flecked potato dumplings with tarragon hollandaise and quails’ eggs from Michael Caines

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  Squirrel kebabs with pease pudding and lovage

  Zebedee Helm's old-fashioned dish is for the adventurous: pease pudding puree with the celery-like herb lovage and barbecued squirrel

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  Cauliflower puree with bacon and cheese

  Galton Blackiston teams smooth, creamy cauliflower with seriously tasty bacon and melted cheese

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  Gratin of smoked haddock with toasted brioche

  Creamy smoked haddock gratin is topped with Gruyère cheese and served with rich buttery brioche in Rosemary Shrager's delicious starter

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  Spiced vegetable pot pie with chestnuts

  Roopa Gulati gives warming winter veggies an Indian spin, by cloaking them in masala and vibrant spices

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  Roasted butternut squash and char-grilled salmon salad

  Caprice Bourret’s colourful salad combines sweet squash with creamy avocado and mozzarella for a delicious light meal

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  Braised Rooster Potatoes and Garlic

  Well known chef Andrew Fairlie makes a simple warming dish which goes down a treat with roast lamb

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  Pork country terrine

  Michael Caines’s rich pork terrine is the perfect thing to take on a spring or summer picnic, served on rustic slabs of bread

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  Venison bolognaise with chestnuts and sprouts

  Jun Tanaka shows us how to jazz up a delicious mid-week bolognese with some venison mince and a cheffy technique or two!