RECOMMENDATIONS

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  Sea bass en croûte with mousseline sauce

  Michel Roux’s regal dish takes time, but all the elements can be prepared ahead, then all you do is take the fish in its pastry crust from the fridge to the oven 40 minutes before you want to serve it.

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  Black pudding and lancashire cheese with mustard butter

  Paul Heathcote makes crisp potato patties filled with melting cheese and meaty black pudding – a rich mustard butter sauce adds to the indulgence

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  Cantonese-style fish

  Ken Hom's steamed fish fillets with a medley of oriental flavours make a memorably tasty meal. Created for Seafood Week

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  Purple sprouting broccoli, seasalter ham and duck egg salad

  Treat yourself with Stephen Harris' delicious brunch or supper dish – ham and eggs with an elegant twist

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  Meatballs with thyme

  Trina Hahnemann's flavoursome meatballs are made with a combination of veal and pork

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  Welsh rarebit with stout

  Another great ‘food for a fiver’ dish from Matt Tebbutt – an easy peasy snack that’s full of flavour

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  Spiced cauliflower

  Adding a few eastern spices livens up normally bland cauliflower in this side-dish with a kick from Matt Tebbutt

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  Cauliflower and broccoli cheese

  If you like strong cheese you'll love Gary Rhodes treat of pungent ogle shield cheese over cauliflower and broccoli

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  Alnwick stew

  Emma Sturgess' tasty layered winter dish from north Northumberland is particularly good served with crusty bread to mop up the delicious juices

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  Rose-scented cream

  Erika Parry produces a truly decadent dessert, a rose infused creamy jelly, alongside marzipan filled figs and a scattering of rose petals