RECOMMENDATIONS

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  Mussels in gewürztraminer with chives and cream

  Matthew Fort’s refined version of the classic moules a la crème combines the fruity flavour of Gewürztraminer with creamy mussels for a delicious starter or light meal

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  Roast chicken with herbed cream cheese

  Galton Blackiston prepares a colourful dish of crispy skinned chicken with a vivid tomato sauce

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  Italy on a plate

  Amanda Lamb combines classic Italian deli ingredients for a colourful antipasto - vary any of the ingredients according to what you find

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  Japanese omelette with tuna salad

  Nic Watt cooks a classic Japanese omelette with many layers, and serves it with a umami-packed tuna and edamame salad

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  Scrambled eggs with garlic, mint and lemon

  Bored with breakfast? Allegra McEvedy adds a Lebanese flavour to simple scrambled eggs

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  Baked egg custard and nougatine 'soldiers'

  Tristan Welch’s dessert is a cute play on egg and soldiers - a set egg custard served in the egg shell with nougatine ‘soldiers’ on the side

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  Pork loin with anise squash and fried celeriac tops

  Spiced squash and crisp battered celeriac tops make beautiful complements to Lawrence Keogh’s simple pork loin chops

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  Quince and polenta crumble

  Perfumed quince and musky spices combine in Matt Tebbutt's delicious crumble

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  Grouse with lentils and garlic puree

  The rich gamey flavour of grouse pairs perfectly with a creamy garlic puree in this sophisticated recipe from Giorgio Locatelli

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  Spicy chicken couscous

  Allegra McEvedy cooks a simple mid-week supper that’s perfect for autumnal evenings