RECOMMENDATIONS

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  Spatzle with chicken, trevisse and garlic butter

  Oliver Rowe shares an easy recipe for a traditional egg pasta dish from southern Germany. The richness is off-set by trevisse, a bitter vegetable similar to chicory

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  Herb marinated peppers on bruschetta with home made pesto

  This terrific trio of recipes from Mike Robinson makes a great canapé combination for all manner of occasions

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  Cumberland tattie pot

  A hearty one pot meal, Richard Muirhead cooks succulent lamb and vegetables in cider topped with golden potato slices and black pudding

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  Venison en croûte with chivilade of cabbage and red wine and port sauce

  Rosemary Shrager's tender venison is wrapped in crisp puff pastry and served with deliciously nutty cabbage and a luxurious sauce

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  White asparagus with ham hock and egg dressing

  Dress up new season asparagus with this luxurious ham and egg dish from Bryn Williams

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  Steamed caramelised apple pudding

  Galton Blackiston adds an extra touch of decadence to this dessert, with a creamy butterscotch sauce

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  Strawberry and chardonnay knickerbocker glory

  Jess and Laura Tilli add an adult twist to this perennial Brit classic

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  Veal Holstein

  Go over all retro with Allegra McEvedy’s 1970s dish of veal escalopes topped with a fried egg and anchovy fillets

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  Lancashire hotpot

  Matthew Fort serves up a hearty British classic with lamb, kidneys and potatoes

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  Mediterranean vegetables with tahini dressing

  Diana Henry's colourful platter of vegetables with a spicy kick are perfect for an informal dinner party