RECOMMENDATIONS

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  Seared escalopes of wild salmon

  It is very much a last-minute dish from Rick Stein so make sure everything is ready before you start. If using farmed salmon, pay a little extra and go for the best

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  Roasted chicken breast with courgette stuffing

  For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of plain flour into the cooking juices and add 120ml of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve

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  Rum and pumpkin tart with bitter chocolate

  A wickedly indulgent dessert from Giorgio Locatelli: meltingly crisp pastry filled with caramelised pumpkin, rum and oozing bitter chocolate

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  Ginger beer

  Tim Warrilow and Charles Rolls show that making your own ginger beer is easier than you might think - add cinnamon, cloves or cayenne pepper for extra kick

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  Venison bolognaise with chestnuts and sprouts

  Jun Tanaka shows us how to jazz up a delicious mid-week bolognese with some venison mince and a cheffy technique or two!

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  Sausage and lentil casserole

  A zingy mustard crème fraiche adds the finishing touch to Tana Ramsay's meaty, stomach-warming dish

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  Wine-steamed mussels

  Try Ainsley Harriott's white wine and chilli-flavoured mussels - they're delicious served with a loaf of French bread to mop up the juices

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  Spaghetti vongole

  Ed Baines combines clams, anchovies, white wine, tomatoes and chillies with pasta in this splendid main course

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  Pea and ham soup

  Mike Robinson's slowly simmered soup makes a satisfying and tasty treat from the simplest of ingredients

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  Spiced crème brûlée with coffee syrup

  Instead of the traditional crunchy top, Tom Aikens adorns fragrant baked custard with a dark, sticky sauce