RECOMMENDATIONS

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  Turkish delight syllabub

  This light and airy dessert, made by Nigella Lawson, provides a fragrant end to any meal

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  Rabbit with oven-dried tomatoes

  Matt Tebbutt chooses farmed rabbit for its pale coloured flesh and chicken-like flavour in this Mediterranean-style main course dish

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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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  Hot raspberry soufflé

  Think you can’t cook a soufflé? Galton Blackiston de-mystifies this fabulous dessert

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  Herdwick mutton pudding with black pea and caper gravy

  Steamed meat and kidney puddings in a home-made suet pastry make a hearty British meal, from Nigel Haworth

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  Raspberry parfait

  Michal Caines' dramatic dessert combines raspberry parfait with shortbread, raspberry sauce and chantilly cream – it doesn't get better than this!

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  Braised peas, broad beans and artichokes with bruschetta

  Theo Randall’s vegetarian starter is a delightful mix of fresh flavours, with cooling mint and zingy spring onions

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  Goulash with champ

  Roasted red peppers add an extra depth of flavour to Tara Harris’ goulash, which challenges chef Stephen Midgley’s version of the same dish

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  Poached caramelised pears with poire william sabayon

  James Martin makes sticky caramel coated pears served with Gateaux Bordeaux and pear-scented sabayon

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  Coconut fruit cake

  Chockfull of fruit and coconut, this more-ish cake from Marguerite Patten is sure to become a favourite