RECOMMENDATIONS

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  Devilled kidneys on toast

  Cayenne pepper, mustard powder, Tabasco and Worcestershire sauce give Tom Parker Bowles’ kidneys their devilled flavour

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  Ox cheeks with seville oranges and celeriac mash

  Jun Tanaka makes a hearty winter meal with seasonal Seville oranges, brussel tops and celeriac

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  Victoria sponge with lemon curd

  Helen Hosker bakes a light sponge cake with a tangy filling of homemade lemon curd

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  Aromatic pumpkin and chickpea stew

  Bill Granger combines pumpkin and chickpeas in a colourful and delicious vegetarian dish, fantastically simple to make

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  Ikan bakar (baked butterfish wrapped in banana leaf)

  A hot, sour and spicy marinade will fill the room with a wonderful fragrance as you open up Mark Reid’s butterfish parcels at the table

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  Popcorn chicken stuffed with garlic purée

  Jason Atherton jazzes up chicken kiev until it’s barely recognisable with the help of a foam gun and some crushed popcorn!

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  Caerphilly rarebit with warm plum relish

  The old favourite, Welsh rarebit, updated with new flavours by The British Cheese Board

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  Rhubarb galette

  Enjoy the sweet tang of rhubarb baked into a traditional French pastry, served with lashings of smooth crème anglaise in Claire Ptak’s recipe

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  Braised Rooster Potatoes and Garlic

  Well known chef Andrew Fairlie makes a simple warming dish which goes down a treat with roast lamb

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  Raspberry soufflés

  Rosemary Shrager's fruity raspberry soufflés are light as air and make a wonderful dessert after a heavy main course