Recipes: Honeyed pistachio cheesecake with saffron
Spicy honeyed chicken
Sweet potato and feta salad with a honey dressing
Supreme of chicken stuffed with nduja, sherry cream and mushroom sauce
Retro prawn cocktail
Jamaican bananas and pineapple with a salted caramel sauce
Persian aubergines
Roast vegetables with a romesco sauce
George's marvellous jellies
Crab and samphire salad with melba toast
Fish and chips
Lamb tagine with peas, beans and asparagus
Sauteed rabbit livers on toast
Goan Sorpotel
Braised Oxtail
Honey glazed pork belly with star anise
Arbroath Smokie (or smoked mackerel) with corn fritters and horseradish cream
Mackerel, marinated with vinegar, shallots, cucumber and dill
Seared Mackerel with rhubarb and pickled shallots
Bacon and Cabbage Soup
Roast new potato salad with dressed lambs lettuce
Pork escalopes with Leeks and Caerphilly Cheese
Lemon poached pears in a chocolate cup with a chilli chocolate sauce
Drunken fig truffle with bitter caramel shards
Double chocolate heart choux buns
Italian Style Pasta with Broccoli
Cream of Rocket Soup with Truffle Oil
Spiced Duck Breast with Sweet Potato Mash and Green Beans
Shropshire pie with a suet crust
Roast sides of salmon with chicory and Dieppoise sauce
Winter root slaw with toasted nuts and citrus dressing
Pavlova with chestnut, cream and macerated winter fruits
Wild boar with cider and cream with jerusalem artichoke dauphinoise
Smoked eel pate served in endive leaves
Boozy winter fruit with billowing meringue toppers
Chocolate Panettone Bread and Butter Pudding, Clementine Zest, Gianduia
Polenta mash with Paski cheese served with sautéed autumn mushrooms
Squash and Pumpkin Masala
Walnut and honey tart
Pan fried venison with quince and marsala
Pork Spare Ribs ‘Szechuan Style’ Spring Onion, Chilli, Coriander
Rhubarb and custard, forced rhubarb and ginger
Rosemary, walnut and apricot bread
Crab on toast, cock crab, sauce courchamps
Roasted pear and blue cheese salad
Potato farls with crispy streaky bacon and poached free-range eggs
Fruity Florentines with dark chocolate
Roast Middle Eastern Aubergine with Chickpeas and Labneh
Warm Smoked Eel with Beetroot Remoulade
Eggs Benedict ‘Deluxe’
Spiced Poached Clementines
Butterscotch Apples & Walnuts with French Toast
Home cured Salmon with Crispy Bacon and Chutney
Braised guinea fowl with black pudding
Roasted Venison with Swede and Potato Gratin
Cumin seared scallops with wild rabbit