RECOMMENDATIONS

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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

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  Crispy nibbles with spicy tuna crepes

  Strong flavours in the form of cheddar, smoked sausage and tuna are the highlights in Martin Blunos’s recipe

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  Basil panna cotta

  Garrey Dawson welcomes the beginning spring with this sweet and creamy dessert infused with fresh basil

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  Butternut squash soup

  Ground ginger and orange juice adds a fragrant note to Gary Rhodes autumnal soup

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  Stuffed fish with onions and honey

  James Martin enhances the subtle flavour of sea bass with a piquant stuffing and cooks it in foil to seal in the fabulous flavours

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  Poached eggs with pomegranate molasses

  For breakfast with a difference, Allegra McEvedy cooks a simple traditional Lebanese egg dish called Beid bi debs el remenn

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  Salmon mayonnaise

  Paul Rankin poaches salmon in white wine to make a herby salmon mayonnaise, perfect with the sharpness of pickled cucumber

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  Dartmouth crab salad

  An impressive and stylish dinner party starter from John Burton Race with an intriguing mix of flavours and textures

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  Warm rhubarb and hazelnut streusel pizza

  Paul Rankin’s sweet pizza is made with a puff pastry base, roasted rhubarb and a crunchy hazelnut and mascarpone topping

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  Ham knuckle salad with pineapple, egg and spring onion mayonnaise

  Paul Heathcote makes a meal of salad with home-poached ham knuckle