RECOMMENDATIONS

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  Asparagus with pancetta and poached egg

  Arthur Potts Dawson makes a deceptively simple but delicious dish with new season asparagus

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  Chicory and gai choi salad with cold roast pheasant

  Matthew Fort's delightful winter salad is a perfect way to perk up leftover cold cuts of meat

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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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  Scallops, shrimps and white wine

  James Martin serves scallops in a brown shrimp butter with wilted chard

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  Lamb cutlets with minty mustard crosnes

  Arthur Potts Dawson cooks the latest delicacy to hit the markets, crosnes (pronounced crones) also known as Chinese artichokes

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  Lamb chops and artichoke

  Arthur Potts Dawson serves griddled lamb with violet artichokes smothered in a tahini and lemon dressing, dotted with sesame seeds

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  Chocolate and vanilla semifreddo

  Angela Hartnett creates a truly indulgent layered ice cream cake, lightly flavoured with amaretto liqueur

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  Monkfish sashimi

  Find the freshest fish you can and try out this deliciously simple recipe from Arthur Potts Dawson

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  Nigerian rice and stew

  Grace Kerry makes a mixed meat and fish stew that you can make as spicy as you dare

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  Braised lamb shanks with champ

  A lip-smacking stew from Tamasin Day-Lewis - meaty lamb shanks in a tangy sauce with buttery spring onion mash