RECOMMENDATIONS

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  Veggie ribbons

  Ribbons of vegetables in a creme fraiche sauce from The Vegetarian Society

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  Cherry clafoutis tart

  Make the most of fresh cherries with Matt Tebbutt’s pastry encased version of this light and puffy, cherry-scattered French batter pudding

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  Tuna with quinoa and bell pepper juices

  Chris Horridge makes this beautiful dish using the precision of molecular gastronomy

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  Mulled wine

  For a warming winter tipple try Simon Brown's simple recipe for spiced wine, great for parties

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  Steak, guinness and oyster pie

  Tender beef and salty oysters in a scrumptious oozy-boozy sauce make this crisp pastry-topped pie a sure-fire success!

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  Welsh rarebit

  Tom Parker Bowles rustles up a treat that dates back to the 18th century - with ale and mustard, cheese on toast never tasted so good!

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  Whole sea bass with fennel, radicchio, leek and anchovy sauce

  Served with an interesting combination of vegetables, Theo Randall’s herb-flavoured fish would make a perfect main for a dinner party

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  John Dory with beurre noisette and white asparagus

  James Martin has an easy fish recipe using John Dory that's topped with a traditional beurre noisette and served with white asparagus

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  Genovese salad with bream

  Aaron Craze’s wild garlic-based salad makes the perfect accompaniment to simple pan-fried fish

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  Chargrilled squid with noodles, chilli and fresh coriander

  Paul Rankin makes a spicy noodle dish with the fresh flavours of pickled pepper and coriander