RECOMMENDATIONS

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  Warm squab, duck and cherry salad

  Baby beetroot, cherries, horseradish and peppery watercress make a match for game birds in Jeremy Lee’s stunning salad

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  Braised turbot in sherry vinegar with brown shrimp and bacon

  A fish dish packed of vibrant colours and flavours from John Burton Race

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  Ranch-style eggs (Huevos rancheros)

  This is the best-known breakfast egg dish in Mexico. Rick Stein still likes to cook this on a long Sunday morning after a particularly lively Saturday night.

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  Condensed milk ice cream with raspberry salad

  This surprisingly light and refreshing dessert includes Bryn William's patriotic recipe for Welsh shortbread

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  Prune and almond tart

  Paul Merrett uses prunes from the Agen region of southern France in his well-known dessert recipe

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  Partridge with pear purée and parsnips

  Aiden Byrne cooks a rich autumnal feast that he suggests serving with a creamy truffled mash

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  Yoghurt and honey pannacotta with biscotti

  Greek yogurt adds a delicious tang to Sophie Michell’s easy creamy dessert

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  Mushroom duxelle tartlet with poached eggs and hollandaise sauce

  Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions

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  Sausage casserole with savoy cabbage and butter beans

  Make a super sausage supper with Tana Ramsay's hearty casserole

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  Orange cheesecake

  Michel Roux uses pâte sablée in this fresh orange cheesecake – it’s more fragile and delicate than pate sucrée (sweet shortcrust pastry), but melts in the mouth like no other pastry. One of the all-time great cheesecake recipes