RECOMMENDATIONS

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  Poached oysters with dill-pickled cucumber

  Impress guests with Adam Byatt's super-trendy starter, served with foamed oyster sauce

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  Herb omelettes stuffed with ricotta

  Orlando Murrin’s thin delicate omelettes are left to cool, then rolled up around a ricotta filling and sliced in the style of sushi -tasty, elegant and all ready in advance

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  Ox tongue salad

  Giorgio Locatelli uses a sharp salsa verde which cuts through the meaty richness of ox tongue

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  Sloe recovery

  Andy Pearson makes a healthy cocktail packed with vitamins and sloe gin to boost the immune and digestive systems

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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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  Cucumber gazpacho with grissini

  Aaron Craze's version of Spain's famous cold tomato soup is ideal for a hot summer's day

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  Chilli trout ceviche

  Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat

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  Carrot and cashew crisp with hot lentil salad

  This delicious vegetarian dish from Marise Maddison combines the sweet flavours of carrot and toasted cashew with hot puy lentil salad and an orange and cardamom sauce

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  Chicken with braised field mushrooms

  Matt Tebbutt cooks a quick and easy dish with the classic combination of chicken and mushrooms

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  Seared roebuck with mash and bourguignon style sauce

  Mike Robinson's tasty venison cooked with bacon, onions and red wine is served with buttery mashed potatoes for an enjoyable main meal