Gerard Baker

Venison works well in a steamed suet pastry pudding, filled with rich red wine gravy and added belly pork

Make your weekend roast really special with creamy leek and apricot stuffing, extra crispy crackling and tender meat

Team the rustic, earthy flavour of wild mushrooms with rich pork liver, covered in a cream and sage sauce

A moist fruit sponge, packed with the best seasonal produce with a touch of almond and cinnamon too

Available from August, this game bird is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot

Mix textures and flavours with moist, creamy sponge cake, tart fruit and a sweet, nutty cream - a Bakewell with a difference

Popular wild sea bass is a sustainable and delicious white fish - serve with crunchy greens and flavoursome new potatoes

A match made in heaven - sweet, ripe strawberries set in a jelly with the traditional fruit cup liquor - served with cream, of course

Serve this Scottish classic with plenty of butter. If you have any leftover, toast it for breakfast or use for a bread & butter pudding...

This fish bake is a flavoursome warmer and uses dense Jerusalem artichokes in place of potatoes

Part of Good Food's British treasures series, this traditional tart makes a wonderful teatime treat