Gary Rhodes Cookery Year

1. March. Starting a new 12-part seasonal cookery series in which top chef Gary Rhodes cooks dishes whose ingredients are available fresh that month. Recipes for March include mustard-brushed flounder with steamed leek greens.
2. April. The seasonal cookery series in which Rhodes cooks dishes whose ingredients are available fresh that month moves to April and includes roast leg of lamb and warm spider-crab linguine, rounded off with a chocolate pudding.
3.The seasonal cookery series in which Rhodes cooks dishes featuring ingredients available fresh that month. May. The menu includes asparagus on buttery toast with parmesan cheese, sea trout on a cauliflower cream, and apricot tart with home-made almond ice cream.
4. Seasonal cookery series in which Rhodes cooks dishes featuring ingredients available fresh that month.
June. The menu includes chicken fricassee with summer-inspired vegetables and an orange-and-strawberry salad, plus loin of pork with sage onions, broad beans and peas.
5. July. Rhodes continues his cookery series using ingredients appropriate to the season with a menu that includes summer-fruit family slice, roast duckling with gooseberry and marjoram onions, and a courgette tart.
6. August. The menu tonight includes crispy red mullet and shrimps with tomatoes and herbs, soaked lemon semolina wedge with blueberries, sauteed chicken livers plus chanterelle mushrooms with spinach, and sardines in a tomato-and-courgette linguine. This is the last of the first half of the series, which continues in the autumn.
7. The chef returns with a second, six-part series in which he prepares seasonal recipes, this time for autumn and winter. September. Chicken saute with sweetcom a la Française, mushroom and leek egg-baked pots, and brill on the bone with celery, cider and apples are September's offerings.
8. The celebrity chef creates menus for autumn and winter. October. Harvest time produces an abundance of seasonal flavours to stimulate the taste buds, including bramley-and-russet-apple pie, beeffillet with vegetables, and skate with creamed salsify and red-wine mushrooms.
9. The celebrity chef creates menus for autumn and winter. November. As the nights close in, rich and warming autumnal flavours are combined to produce roast loin of venison with fig tart, salt-and-vinegar sea bream with fennel chips and braised shanks of lamb with pumpkin mash.
10. December. To ward off the prospect of winter chills, the celebrity chef prepares the turnip-like vegetable kohlrabi with warm salmon fillets, quince- topped almond bake, and pheasants with leeks, potatoes, prunes and bacon.
11. January. Taking advantage of the best ingredients available the celebrity chef tonight dishes up roast pork ribs with mustard parsnip cream, lychee lemon whip with shortbreads and seville-orange beef with horseradish dumplings.
12. February. For the last programme in the series, Rhodes keeps winter at bay by serving up steamed chicken leg jardiniere, John dory fish with raisin and thyme onions, and spicy cornice pear pudding with hot chocolate sauce.

Broadcast Tuesday 5 March 2002, Tuesday 12 March 2002, Tuesday 19 March 2002, Tuesday 26 March 2002, Tuesday 2 April 2002, Tuesday 9 April 2002, Thursday 7 November 2002, Thursday 14 November 2002, Thursday 21 November 2002, Thursday 28 November 2002, Thursday 5 December 2002, Wednesday 11 December 2002