RECOMMENDATIONS

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  Deep-fried oysters with Irish stout

  Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

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  Stewed apple with sweet ricotta and cobnuts

  Arthur Potts Dawson's simple dessert is a delightful contrast of textures and flavours that makes the most of a traditional Kentish nut crop

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  Hunter's dish with spiced red cabbage

  Use up meat leftover from you roast in Cornelius Jelier's hearty recipe

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  Chorizo and black pudding stew

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

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  Ham hock, mustard fruits and fresh herb sauce

  Matt Tebbutt slow-cooks this cheaper cut of pork and serves it with a punchy herb sauce for the most delicious results

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  Sebadas

  Sweet Sardinian parcels served with myrtle liqueur ice cream is a favourite of chef Giorgio Locatelli

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  Lemon cream rice with rhubarb and orange compote

  Luscious and lemony, Claire Macdonald's creamy, chilled rice pudding with rhubarb compote makes a delectable dessert

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  Gong bao ji ding (kung pao chicken with peanuts)

  A glorious medley of chicken, golden peanuts, and bright red chillies with a sweet-sour sauce from Fuchsia Dunlop

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  Fried red mullet with tomato and sardine sauce

  Get your fish fix with this Michelin-quality dish from Jason Atherton

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  Corn and crab fritters

  Chef Wan's rich satay sauce is the perfect way to savour these crisp and juicy fritters