RECOMMENDATIONS

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  Pot-roasted goat cutlets in a spiced orange and tomato sauce

  If goat meat isn’t normally on your menu, Matt Tebbutt’s delicious casserole will soon change your mind

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  Roast saddle of venison with spiced redcurrant jelly

  James Martin teams the gamey flavour of tender venison with a cinnamon-spiked redcurrant jelly

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  Mussels with raisin beer and spring onions

  Paul Heathcote presents an unusual but delicious combination of mussels with sweet raisin beer, served with tomato-rubbed bread

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  Fusion-style west coast salmon

  Dr Rhys Evans marinates this succulent organic fish with a rich teriyaki sauce for a dish full of the flavours of Japan

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  Carrot falafel with tomato and carrot salad

  Sophie Grigson fries crunchy balls of ground chickpeas, cumin, and fresh herbs to serve hot with fresh salad and thick, creamy yogurt

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  Spiced prawns on fried flat bread

  Speedy, spicy and really special, this easy supper dish from Rose Prince is sure to become a favourite

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  Traditional lancashire hotpot

  A wonderfully satisfying casserole from James Martin - tender thyme-scented lamb and kidneys beneath a crisp buttery potato topping

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  Rabbit with oven-dried tomatoes

  Matt Tebbutt chooses farmed rabbit for its pale coloured flesh and chicken-like flavour in this Mediterranean-style main course dish

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  Prawns with chilli and cheese

  Tana makes a spicy Ramsay family favourite, great for introducing children to spicy food as the spice is softened by the cheese

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  Coley with lemon and capers

  Matt Tebbutt serves fried coley topped with grated boiled egg, croutons and a smooth caper, lemon and shallot sauce