RECOMMENDATIONS

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  Hot-smoked salmon, lobster and leeks

  Gary Rhodes warms lobster tails with leeks, crème fraîche and hot-smoked salmon, served with lemon dressing

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  Baby squid with smoked garlic aioli

  Ben Tish tops a salad of pretty marmonde tomatoes and lovage leaves with fried baby squid and a dollop of smoked garlic aioli

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  Cream of mussel soup with celeriac and saffron

  Deliciously tart with the tang of creme fraiche, Rick Stein's soup auburn-hued soup is well-worth second helpings

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  Chicken with proscuitto and sage

  Arthur Potts Dawson uses a hot brick to weigh down chicken as it cooks, resulting in succulent meat and crisp, golden skin

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  Goan mutton vindaloo

  Tom Parker Bowles’ flavour-packed vindaloo was inspired by Indian cookery writer Camellia Panjabi

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  Individual steamed puddings with persimmon Anglaise

  Rosemary Shrager's indulgent puddings are flavoured with persimmon and orange and served with a luxurious orange liqueur sauce

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  Chilli trout ceviche

  Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat

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  Red prawn curry

  Chilli, galangal and zesty kaffir lime create the distinctive Thai flavour in Caroline Hire's quick and easy curry

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  Pork pies with dips

  Gary Rhodes serves pork pies with Cumberland sauce, piccalilli dip, celeriac remoulade and a fresh cucumber salad

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  Roast pork with fennel stuffing and simple apple sauce

  A classic flavour pairing of pork and apple is enhanced by Tana Ramsay's fresh-tasting stuffing