RECOMMENDATIONS

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  Pumpkin risotto

  Jamie Oliver’s protégé Aaron Craze cooks a seasonal risotto which serves 6 for under £5!

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  Cauliflower puree with bacon and cheese

  Galton Blackiston teams smooth, creamy cauliflower with seriously tasty bacon and melted cheese

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  Fresh cranberry and orange sauce

  Matthew Fort prefers this American version of cranberry sauce that is lighter and fresher than the traditional British variety

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  Leg of lamb with Indian flavours

  Bill Granger serves his spices roast lamb with golden potatoes, a peppery radish and spinach salad, and homemade tomato chutney

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  Glossy chocolate profiteroles

  Who doesn't love to eat profiteroles? You could also learn to love cooking them: choux buns freeze well, making them easy to prepare ahead

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  Home-made tomato sauce

  Matthew Fort thinks classic simplicity is best, so doesn’t add anything to his tomato sauce but tomatoes, onion, garlic and olive oil

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  Toffee fudge bananas

  These deliciously fudgy, creamy, nutty, crunchy desserts from Tom Parker Bowles are so easy and so addictive that you’re almost certain to make them more than once

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  Arancini with salt and pepper tomato sauce

  This classic Italian snack of risotto balls is a great way to use up any leftovers and served as part of an antipasti platter, says Paul Bloxham

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  Thai green prawn curry

  Amoy's Chef Yang shares the cheat’s way to add fragrant Thai flavours to stir-fried vegetables and prawns

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  Cuttlefish with papaya salad

  Jun Tanaka transforms this often overlooked cephalopod into a fabulous hot and sour Thai-style salad that makes a great main course or summer starter