RECOMMENDATIONS

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  Black bean beef

  Chef Yang from Amoy uses black bean sauce and fresh green beans in his Chinese beef stir-fry

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  Mixed vegetables in a mustard and cumin sauce

  Black mustard, cumin and onion seeds give a kick to potatoes, cauliflower, carrots and tomatoes in Madhur Jaffrey's flavoursome vegetarian dish

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  Roast venison chop with celeriac puree and parsnip chips

  It’s the perfect time of year for Galton Blackiston’s superb combination of rich roast venison, creamy celeriac and crunchy parsnips

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  Garlic karahi chicken

  Saadia Usmani combines simple, fresh ingredients to create this lightly-spiced chicken stir-fry from South Asia

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  Lobster with vermouth and tomatoes

  Simple ingredients and a dash of vermouth highlight the sweet taste of fresh lobster in Arthur Potts Dawson's quick recipe

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  Ranch-style eggs (Huevos rancheros)

  This is the best-known breakfast egg dish in Mexico. Rick Stein still likes to cook this on a long Sunday morning after a particularly lively Saturday night.

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  Partridge roast with cabbage, bacon and marsala

  An ideal winter warming recipe, Mike Robinson cooks partridge with leafy Savoy cabbage in this hearty dish

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  Roasted Rooster Potatoes with Garlic and Rosemary

  Andrew Fairlie, well known chef at the Gleneagles hotel has developed this flavoursome recipe, highlighting the tasteful attributes of the Bartlett Rooster potato

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  Beetroot ravioli

  Chad Sarno, of vegetarian and vegan restaurant Saf in London, serves a healthy pasta dish with cashew herb boursin, asparagus salad and balsamic figs

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  Welsh cakes

  From breakfast to high tea, these fruity griddle cakes from Tom Norrington- Davies are great served warm with all manner of toppings