RECOMMENDATIONS

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  Grilled venison with smashed celeriac and roasted carrots

  Aaron Craze cooks up a warming dish full of gutsy flavours

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  Lightning coq au vin

  Try Ainsley Harriott's quick version of this French classic served over a bed of creamy mashed potato

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  Butcher’s wife’s pork chops

  ‘King of Pork’ Stephane Raynaud makes a simple French dish - côte de cochon charcutière - using Britain’s favourite cut of pork.

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  Steak with chimichurri salsa

  Rachel Allen’s Colombian-inspired steak supper combines citrus flavours of orange, lemon and lime with an exotic avocado and watercress salad

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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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  Pineapple with muscovado heaven

  For a dessert with impact, Prue Leith slices up then reassembles a pineapple, and serves it with glasses of treacly cream

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  Braised Rooster Potatoes and Garlic

  Well known chef Andrew Fairlie makes a simple warming dish which goes down a treat with roast lamb

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  Roast partridge with roasted root vegetables

  The best time to enjoy the rich flavour of Gary Rhodes' partridge recipe is during the autumn months, when the birds are younger and their meat more tender

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  Thai beef salad

  Tom Parker Bowles prepares a quick main meal salad, full of fresh, zesty Asian flavours

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  Thai style cauliflower and carrot terrine with chilli and peanut dressing

  A pretty vegetable terrine with layers of white and orange and a kick of fresh ginger from The Vegetarian Society