Gary Rhodes' Cookery Year - Season 1

Gary makes March recipes including purple sprouting broccoli with wild garlic and orange butter, and a mustard-brushed flounder with steamed leek greens.

April's dishes include a roast leg of lamb, warm spider crab linguine and a chocolate pudding.

For May, Gary makes asparagus on toast with parmesan cheese, sea trout on cauliflower cream and apricot tart with almond ice cream.

June's menu includes chicken fricassee with summer vegetables, an orange and strawberry salad and loin of pork with onions, broad beans and peas.

Gary whips up dishes using July's seasonal ingredients, including summer fruit family slice, roast duckling and a crisp courgette tart.

August's treats include crispy red mullet and shrimps, soaked lemon semolina wedge with blueberries, and sardines in a lemon, courgette and tomato linguine.

For September's seasonal treats, Gary cooks chicken saute with sweetcorn a la francaise.

The autumn harvest produces an abundance of seasonal flavours. Gary puts these to work in dishes including a beef fillet with vegetables and a bramley and russet apple pie.

Gary uses more autumn flavours to make roast loan of venison with fig tart, salt & vinegar sea bream with fennel chips, and braised shanks of lamb with pumpkin mash.

Gary bucks the December trend for turkey and creates dishes including kohlrabi with warm salmon fillets, almond bake, and pheasant with leeks, potatoes, prunes and bacon.

January's menu includes roast pork ribs with mustard parsnip cream, lychee lemon whip with shortbreads and a seville orange beef with horseradish dumplings

Gary keeps winter at bay with dishes include steamed chicken leg jardiniere, John Dory with raisin and thyme onions, and spicy cornice pear pudding with hot chocolate sauce.

Gary serves up a festive feast using the best of the season's ingredients for his guests, who include Philippa Forrester and Fiona Bruce.