RECOMMENDATIONS

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  Mama's beef stew with dumplings

  Faith Brown rustles up winner of a dinner with this hearty stew and light-as-air dumplings - just like Mama used to make

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  Rabbit with cider, mustard and thyme

  Mike Robinson makes a little magic with tender rabbit braised in a cider-spiked sauce with garlic, melting onions, mustard and cream

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  Apple, bramble and custard bake

  Alan Air gives a truly inspirational twist to the good old apple and blackberry crumble, by cooking it with the custard already inside...

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  Steak and kidney pudding

  The suet crust in the best bit of Antonia Deigan's Steak and Kidney Pud

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  Crab cakes with chilli jam and crème fraiche

  James Martin's spicy crab cakes are perfectly matched with sweet hot chilli jam and cooling crème fraiche

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  The green smoothie

  Strict raw-foodies should have one of Karen Knowler's vivid green drinks everyday

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  Italian bubble and squeak

  Arthur Potts-Dawson, London’s leading eco-friendly chef, cooks ribollita – an Italian take on bubble and squeak that literally means ‘reboiled’

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  Aubergine supper stacks

  Parmesan-crusted aubergine surrounds melting mozzarella in this delicious vegetarian recipe by Ainsley Harriott

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  Tossed bean sprout prawn noodle

  If you're feeling a bit flash, try using king prawns for this Chinese-influenced prawn noodle salad by Ainsley Harriot

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  Fruity pork with ginger

  This recipe from the Women’s Institute is a great cook-ahead dish - the fruit flavour combined with the spices is divine and it’s delish served with rice