RECOMMENDATIONS

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  Soupe au pistou

  Matthew Fort cooks a delicious summer soup using tomato and basil-packed pistou, the Niçoise version of pesto

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  Scallops with clementine, ham and almond salad

  Richard Corrigan makes a colourful Spanish-inspired starter with a sherry and clementine dressing

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  Roast venison chop with celeriac puree and parsnip chips

  It’s the perfect time of year for Galton Blackiston’s superb combination of rich roast venison, creamy celeriac and crunchy parsnips

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  Lamb chops and artichoke

  Arthur Potts Dawson serves griddled lamb with violet artichokes smothered in a tahini and lemon dressing, dotted with sesame seeds

• 

  Pasta sauce

  Theo Randall’s pasta sauce couldn’t be easier – it's nearly as quick as opening a jar, and so much tastier

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  Courgette salad with sultanas and pine nuts

  This tasty vegetable salad from Tamasin Day Lewis couldn't be simpler to make

• 

  Chorizo and black pudding stew

  A meat and lentil stew packed with robust Spanish flavours from Simon Rimmer

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  Roast chicken with lemon and bay leaves

  Matt Tebbutt serves bruschetta rubbed with roasted garlic and preserved lemon and topped with slices of lush, roasted chicken

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  Christmas cake with marmalade

  A rich and fruity festive cake from Ann Way

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  Quick cranberry dessert

  For an elegant fruit brûlée, try Nicole Herft's boozy cranberries layered with ginger biscuit, cream and vanilla custard