RECOMMENDATIONS

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  Peppered venison with wild mushrooms and black pudding spätzle

  For a stylish game dish, try Anton Edelmann's tender venison and traditional German pasta served with a Brussels sprout purée

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  Gloucester old spot sausages with mustard and maple syrup

  Have a meaty feast with Gary Rhodes' recipe which celebrates flavoursome Gloucester Old Spot pork

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  Crab thermidor

  Carla Lagan Brown has come up trumps with this easy but indulgent shellfish recipe, creating an impressive alternative to the more traditional lobster thermidor

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  Wild sea bass with braised beans

  Cannellini beans, rocket and smoked paprika spice up the accompaniment to these crisp fillets of sea bass, from Matt Tebbutt

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  Coconut macaroon tart

  The rich oiliness of coconut in Rachel Allen’s simple recipe helps keep this sweet treat moist for a few days

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  Eggy brioche with autumn berries and crème fraîche

  Paul Merrett creates the perfect autumn brunch that’s full of Australian sunshine

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  Halibut with cabbage and oysters

  Pan-fried fish with bacon, oysters and cabbage from Paul Merrett

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  Roast chicken with vinaigrette

  Matthew Fort ditches the gravy and makes a zingy French dressing for his roast chicken instead

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  Limoncello and lime granita

  This refreshing granita is wonderfully refreshing either on its own or as a palate cleanser before a main course

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  Caesar salad

  Spiced chicken breast, wild garlic leaves and a Dijon mustard dressing give a twist to Aaron Craze’s version of this classic dish