Mitch's mouth-watering Fish Pie is brimming with cod, prawns, and smoked haddock, and topped with buttery mashed potatoes.

Tommy's gamey hogget* meatballs are first roasted, then baked in a rich sauce of cep mushrooms, white wine, and cream.

Will's Hot Pot is the ultimate comfort food - tasty chicken thighs are fried golden in butter, then baked in a rich sauce of tomatoes, fennel, herbs, and white wine.

Matt's delicious Toad in the Hole is an expert rendering of this classic: juicy pork and leek sausages, enveloped in fluffy Yorkshire pudding, and topped with a rich leek gravy.

Neil's wonderfully moreish hash of beef steak and chunky potatoes, fried with onions and a splash or Worcestershire sauce, and served with baked beans and a fried egg.

Mashed potato as it should be - with a good sized dollop of butter melted in.

Cauliflower covered in a rich cheese sauce and baked in the oven for just enough time to leave it soft but with a bit of bite.

Classic Macaroni Cheese, baked in the oven for a crispy grilled cheese top.

Classic Macaroni Cheese, taken to the next level with the delicious woody taste of black truffles.

A varying selection of steamed and buttered seasonal vegetables, depending on what's available in our kitchen garden.

Freshly baked sourdough bread, toasted and served with butter.

Nadiya's exquisitely smooth, creamy rice pudding is delicately flavoured with cardamom and finished with a crisp caramel top, then served with a sweet, tangy side of mango, coconut, and lime.
Nadiya kindly adapted this recipe for us from one in her excellent cookbook, Nadiya's British Food Adventure.

Omar's decadent crema catalana is deliciously creamy, with a hint of citrus and a crisp caramel top - the perfect antidote to those schooltime memories of soggy crème caramel.

Richard's exquisitely tangy apple filling is infused with the subtlest hint of Irish Whiskey, encased in perfectly crumbly pastry, and served with spiced sugar and whipped cream.