RECOMMENDATIONS

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  Haunch of venison with red wine and tangy beetroot puree

  Paul Rankin creates a ruby red venison dish complementing the rich gamey meat with a red wine sauce and zingy beetroot puree

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  Clementine and orange blossom clafoutis

  Jun Tanaka makes his variation on a classic French dish by using fresh clementines and orange flower water

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  Poached chicken and pine nut salad

  Matt Tebbutt’s fantastic springtime salad recipe is a refreshing mix of herbs, aromatics and fresh citrus notes to pep up some meaty chicken

• 

  Moroccan barbecue chicken

  Transform barbecued chicken with this simple and quick spice paste from Caroline Hire

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  Theo’s ultimate pizza

  Italian cooking expert Theo Randall cooks up his version of the ultimate pizza.

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  Scallops with capers and cime di rape

  Arthur Potts Dawson cooks cime di rape, a variety of turnip greens with a bitter flavour, with simple herbed scallops

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  Clootie dumpling

  Hazel McFadzean brings us this traditional Scottish pudding that used to be finished on the fire

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  Gooseberry and elderflower fool

  Taste the essence of summer in Andrew Webb’s ambrosial combination of gooseberry, elderflower and softly whipped cream

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  Mushrooms on toast

  Arthur Potts Dawson makes the most of autumn mushrooms in this flavour packed dish

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  Blinis

  Blinis make a versatile base for plenty of toppings - the most classic being smoked salmon and sour cream