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RECOMMENDATIONS
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Peppered tuna with niçoise salad
Jun Tanaka prepares a delicious black olive dressing to echo the olives in this twist to a classic tuna niçoise salad
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Pink champagne cocktails
Ali Cooke's pink and perky champagne cocktails will start any occasion off with style and sparkle
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Stuffed Baked Rooster Potatoes
Andrew Fairlie takes a few simple ingredients and teams them with delicious Rooster potatoes for a great warming snack
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Asparagus with pancetta and poached egg
Arthur Potts Dawson makes a deceptively simple but delicious dish with new season asparagus
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Venison en croûte with chivilade of cabbage and red wine and port sauce
Rosemary Shrager's tender venison is wrapped in crisp puff pastry and served with deliciously nutty cabbage and a luxurious sauce
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Squirrel pancakes
Take a walk on the wild side with Marc Sanders' innovative English answer to Peking duck
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Pistachio bavarois
Eric Lanlard’s globetrotting dessert is a decadent combination of cream, nuts, chocolate and more
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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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Roast lamb with lentils
Henry Herbert’s recipe for lamb combines the best of full, earthy flavours for a comforting meal
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Roast rack of lamb with crushed potatoes and caramelised garlic
Slowly caramelised garlic adds a gentle flavour to Rick Stein's classic French roast rack of lamb
