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RECOMMENDATIONS
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Warm squab, duck and cherry salad
Baby beetroot, cherries, horseradish and peppery watercress make a match for game birds in Jeremy Lee’s stunning salad
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Chestnut, onion and mushroom soup
Anthony Demetre suggests making this autumnal soup with any type of wild mushroom - for a touch of luxury, sprinkle over a little shaved truffle as you serve it
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No-fuss vinaigrette
Use this multi-purpose dressing on summer salads or warmed up as a sauce - leave overnight for the flavours to infuse
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Lamb with baby vegetables, artichoke hearts and pesto dressing
A vibrant dish from Sophie Grigson with all the colours and textures of summer
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Monkfish poached in spiced red wine
Big on impact, low in effort: a stunning dish of monkfish and creamed leeks from Jun Tanaka
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Braised short ribs with polenta crisps
Matt Tebbutt cooks a great autumnal melt-in-the-mouth rib dish from his cookbook
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Chocolate simnel cake
Matt Tebbutt’s chocolate simnel cake is made with two types of marzipan sandwiched between sponge and topped with chocolate truffles and glazed almonds
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Banana bread
Sarah Kenyon bakes a deliciously moist cake-like bread using overripe bananas
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Spiced tuna with crab polenta
Coriander, fennel and cardamom add wonderful fragrance to Sanjay Dwivedi's tuna served with chilli-spiked crab polenta and creamy chutney
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Tamarind chutney
Tangy tamarind chutney makes a zingy accompaniment to grilled fish and chicken from Gary Rhodes and Fazil Bacchus
