RECOMMENDATIONS

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  Roast pigeon with Jerusalem artichokes

  Rediscover the flavour of game with Thomasina Miers’ simple wood pigeon with charred Jerusalem artichokes and a vivid green parsley oil

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  Summer rabbit with capers and potatoes

  Rachel Green’s lightly casseroled rabbit makes a perfect informal supper dish

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  Madeira sauce

  James Martin's rich sauce goes perfectly with tender beef

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

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  Duck confit with braised red cabbage

  Rich and indulgent, Rick Stein's duck recipe combines the sweetness of red cabbage with the meaty texture of slow-cooked duck

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  Chocolate fudge

  The Women’s Institute fudge makes a great Christmas or birthday present wrapped up in a pretty home-made presentation box

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  Oat bars

  Why buy oat bars when they're easy and fun to make with your kids!

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  Cauliflower puree with bacon and cheese

  Galton Blackiston teams smooth, creamy cauliflower with seriously tasty bacon and melted cheese

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  Guyanese pepperpot

  Jonathan Phang shares his family's version of Guyana's national dish

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  Lemon posset

  With only 3 ingredients, Claire Clark's classic pudding must be one of the easiest you can make