RECOMMENDATIONS

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  Roquefort soufflé

  Twice baked cheese soufflés from Jeremy Hooper – perfect served with a pear and walnut salad

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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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  Chocolate terrine with Agen prunes and Armagnac

  Paul Merrett makes an impressive dinner party dessert that will even tempt non-chocoholics!

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  Roasted root vegetables

  James Martin rustles up a tasty dish of thyme- and garlic-scented vegetables - perfect alongside a roast rib of beef

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  Vichy carrots

  Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap

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  Cheesecake with strawberries and balsamic vinegar

  Strawberries and balsamic vinegar were made for each other, as Frank Bordoni's irresistible cheesecake reveals

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  Roast pollack with spiced shrimp butter and chard

  Matt Tebbutt’s brown shrimp butter is the perfect accompaniment for the simple, clean flavours of roast pollack

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  Sugar glazed pork skewers

  Bill Granger’s pork skewers are glazed with sugar and pomegranate molasses, and are lush served with homemade mango chutney and creamed corn

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  White asparagus with ham hock and egg dressing

  Dress up new season asparagus with this luxurious ham and egg dish from Bryn Williams

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  Celeriac remoulade with goat's cheese

  Paul Merrett's delicious toasted goat's cheese sandwich and crispy salad make an indulgent supper for one, or change the quantities to make one per guest for a great dinner party starter