RECOMMENDATIONS

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  Seared roebuck with mash and bourguignon style sauce

  Mike Robinson's tasty venison cooked with bacon, onions and red wine is served with buttery mashed potatoes for an enjoyable main meal

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  Empanada

  The name of this traditional savoury pastry from Mario Batali comes from the verb empanar which means to cover with pan (bread).

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  Lamb chops with potato salad

  Simplicity is key with Simon Rimmer’s recipe of new potato and anchovy salad and grilled lamb

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  Pigs' ear cake

  Nope this isn't a novelty-shaped kids' cake, Claude Bosi really does add strips of blanched pigs’ ears to a parmesan and parsley sponge – you heard it here first!

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  Seared scallops with black pudding

  Paul Rankin whips up a classic combination of sweet scallops with rich black pudding and comforting mashed potatoes

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  Salmon mayonnaise

  Paul Rankin poaches salmon in white wine to make a herby salmon mayonnaise, perfect with the sharpness of pickled cucumber

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  Smoked paprika lamb neck fillets with ratatouille

  Peter Gordon makes a simple lunch dish that can be served warm in winter or cold on a hot summer day

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  Roast pork pastry puffs

  There’s enough marinade for 500g of pork in Ching-He Huang’s recipe - use the extra to make roast pork sandwiches, roast pork fried rice or roast pork salad

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  Giardiniere pickles (Italian garden pickles)

  Delia Smith's pickles are fab served with a plate of salamis, prosciutto and mortadella, and a selection of deli cheese

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  Wild strawberry trifle

  Matthew Fort cooks up a taste of British summer with Paul Heathcote’s trifle recipe