RECOMMENDATIONS

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  Roast chicken with lemon and bay leaves

  Matt Tebbutt serves bruschetta rubbed with roasted garlic and preserved lemon and topped with slices of lush, roasted chicken

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  Steak supper

  There's a lot to be said for a great chargrilled steak - try your hand at making Nigel Slater's deliciously meaty steak supper

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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  Butternut squash soup

  Ground ginger and orange juice adds a fragrant note to Gary Rhodes autumnal soup

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  Flatbread

  Allegra McEvedy’s method for making these chewy Middle Eastern flatbreads couldn’t be simpler – and you can choose whether to bake or grill them

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  New york cheesecake

  A creamy baked cheesecake carpeted with fresh blackberries from Jane Asher

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  Seared Cornish squid with chorizo

  Paul Merrett cooks a tapas-style dish of seared Cornish squid with spicy sausage

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  Grilled red snapper with citrus souscaille

  Souiscaille is a spicy citrus salsa - Jonathan Deardon shows Gary Rhodes how it's done

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  Poached pear with honeycomb and blue cheese

  Matt Tebbutt creates a sublime dish of cinnamon steeped pears served with honeycomb and blue cheese which can be served as a starter, light main or dessert!

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  Hazelnut and chocolate dacquoise

  Sweet and indulgent, Rick Stein's nutty meringue is sandwiched with a tasty dark chocolate cream - perfect for midnight feasts