RECOMMENDATIONS

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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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  Korean beef (bulgogi)

  Rump steak in an aromatic sesame marinade from Mark Millon

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  Black bun with whisky

  Tom Lewis makes black bun - an incredibly dense and spicy fruit cake served on Hogmanay and after midnight to the "first footers" of the New Year. The secret to a really moist filling is soaking the fruit overnight. This is a recipe for real whisky lovers!

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  Hand-made bangers with mustard mash explosion

  Try your hand at making Simone Lester's bangers - herby pork and sage or spicy chorizo. Served with magnificent mustard mash

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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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  Rum punch

  Get the party swinging with Allegra McEvedy’s Caribbean punch - try varying the recipe with guava juice or passion fruit syrup instead of orange or pineapple

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  Lemon tart

  Lemon tart was the first thing Arthur Potts Dawson learned from the Roux brothers and he has been adapting the recipe ever since – this is a mixture of the Roux brothers and his River Cafe version.

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  Yorkshire pudding

  James Martin shows how to make this most classic of British dishes perfectly every time

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  Jamaican brown chicken stew

  Levi Roots cooks a spicy Caribbean stew that he learned from his Jamaican grandmother

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  Puffed pear pancake with quince

  This is a real stick-to-your-ribs breakfast from Bill Granger (a bit more like a pudding than a pancake)