RECOMMENDATIONS

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  Green-spiced pheasant with kedgeree

  Viveh Singh urges you to try pheasant in this aromatic dish.

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  Green chicken biryani

  Anjum Anand’s biryani is lighter and fresher than a traditional biryani - the list of ingredients may seem daunting, but it’s quick and easy to make

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  Olive and cheese scones

  Gary Mehigan’s savoury cheddar, feta and olive scones make a great tea-time treat lathered in butter or crème fraîche

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  Jaggery yogurt

  Bengalis love their sweets and with good reason, this cooling yogurt dessert, Bhapa doi, has a delicious caramel-like note

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  Warm Jerusalem artichoke salad

  Aaron Craze’s salad is a colourful feast full of vibrant colours and textures, with a rich garlic mayonnaise dressing

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  Côte de boeuf with Béarnaise sauce

  A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper

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  Turkey mole

  Bitter chocolate, spiked with warming spices work well together in this traditionally hearty Mexican casserole

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  Braised hare biryani

  A classic Indian banquet dish made the traditional way by Atul Kochaar

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  Italian bubble and squeak

  Arthur Potts-Dawson, London’s leading eco-friendly chef, cooks ribollita – an Italian take on bubble and squeak that literally means ‘reboiled’

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  Bacon-wrapped roast quail

  Keen home cook Andrew Young was pitted against top chef Rosario Guarneri with his recipe for roast quail served with red cabbage