RECOMMENDATIONS

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  Tortilla Española

  Mario Batali makes the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamón. Basically anytime, anywhere!

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  Crisp fried squid

  Ready in minutes, Sam and Eddie Hart's deep-fried squid make for irresistible finger food

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  Spiced Gujarati potato balls (bateta wada)

  These fragrant, golden potato balls with a creamy yogurt dip from Bill Meswaniamake an ideal snack for when vegetarian friends are visiting

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  Welsh cakes

  From breakfast to high tea, these fruity griddle cakes from Tom Norrington- Davies are great served warm with all manner of toppings

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  Toffee apples on sugar-glazed barmbrack

  If you can’t get your hands on barmbrack, try Paul Rankin’s recipe with brioche instead - for a really showy dessert, decorate with spun sugar

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  Pumpkin soup

  A sweet and creamy soup from James Martin to warm up the winter months

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  Duck rolls

  These crisp spring rolls made with Cherry Valley duck make a tasty snack or starter

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  Cured ham frittata

  Matt Tebbutt’s fancy frittata makes an excellent brunch or light lunch

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  Venison and mushroom pasty

  Sophie Grigson makes perfect autumn picnic fare with a venison, shitake mushroom and juniper pasty

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  Sausages with salami and lentils

  Nigel Slater makes a hearty rough-edged casserole that gives the impression of having been cooked for hours but is pretty much ready to eat in 45 minutes