RECOMMENDATIONS

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  Quail stuffed with truffle and smoked bacon

  Rosario Guarneri serves quail with smooth sweet potato mash, simmered red cabbage and a rich port sauce

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  Tea smoked salmon

  Vicky Bhogal combines the aromas of salmon cooked with smoky tea with a creamy nutmeg butter

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  Roast partridge with meatloaf

  Tom Lewis makes the perfect accompaniments for roast partridge - fennel and pork meatloaf, creamy black pudding puree and crisp radishes soaked in Glengoyne whisky

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  Lion head soup

  This sensational Shanghai dish of large crab meat and pork balls, from Gary Rhodes, is served in an aromatic broth that's both soothing and delicious

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  Chocolate dipped strawberries

  Succulent strawberries and smooth melted chocolate make a dynamite duo as a quick dessert in this lovely recipe from Fran Warde

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  Green bean, macaroni and bacon frittata

  Silvana Franco makes a family holiday treat that is easy to make, transport and can be eaten hot or cold

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  Chicken caesar salad

  Gary Rhodes puts his own twist on a classic Caesar salad with the addition of capers

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  Aubergine with chilli sauce

  Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine

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  Raised game pie

  Galton Blackiston's scrumptious pie is served cold, with palate-pleasing piccallili or pickled onions, to complement the rich flavours

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  Haddock with bacon pancakes

  Richard Corrigan's 'urban breakfast', with its big and bold flavours, is a surefire way to wake up in the morning