RECOMMENDATIONS

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  Rosemary gnocchi with quails’ eggs

  An impressive main course of rosemary-flecked potato dumplings with tarragon hollandaise and quails’ eggs from Michael Caines

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  Roast gurnard with coriander mash

  Richard Corrigan roasts a whole fish in a lovely rich, reddish-orange bisque-like sauce and serves it with a light carrot, parsnip and coriander mash.

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  Bullfighter's beef stew with macaronade

  Beef and pasta work well together in Rick Stein's warming stew with macaroni

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  Louisiana flank steak gumbo

  Sinn Louis cooks for a crowd with a medley of meats and spices - her tasty spin on American-style Gumbo

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  Ribollita

  Arthur Potts Dawson shares his recipe for the famous Tuscan bread and vegetable soup, whose name means “reboiled” in Italian

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  Snails on chorizo mash with sherry jus

  Try Peter Gordon's scrumptious way of serving snails as a starter, or as part of a series of tapas dishes to serve, Spanish-style, with drinks

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  Pigeon with peas and lovage

  Rachel Allen’s pigeon is served with a light sauce of wild garlic, lettuce, peas and fresh lovage (a celery-like herb)

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  Raspberry vinaigrette

  Try this light summery vinaigrette poured over half an avocado or drizzled over a rocket salad

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  Blackberry and apple pie

  Blackberries, apples and Devonshire clotted cream make Marjorie Reeves's pie the perfect English dessert

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  Clementine, fennel and pomegranate salad

  Bright colours, crisp fresh flavours and a scattering of feta make up a vibrant wintry salad from Matt Tebutt