Mark Dodson's style is influenced by his surroundings and, now living and working in Devon, it is unsurprising that this recipe collections features plenty of inspiration for cooking with game, meat and dairy.

There are plenty of robust, richly flavoured dishes to try out, such as his attractive Wood pigeon with blueberry jus recipe or Roast partridge with tarragon and seasonal vegetables. If you're looking for an impressive dish to round off a dinner party - and aren't afraid of a challenge - why not try his Trio of apple desserts, a recipe that will a good technical grounding in three different styles of pudding.