RECOMMENDATIONS

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  Rich chocolate mousse

  For a deliciously dark, rich and indulgent dessert, this glorious chocolate mousse from Tamasin Day-Lewis fits the bill perfectly

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  Ackee and saltfish with fried dumplings

  Get a taste of Jamaica with Levi Root’s classic stew with golden puffed dumplings

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  Spaghetti with monkfish and clams

  An easy seafood sauce that can be made while the pasta is cooking, from Arthur Potts Dawson

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  Ginger nut key lime pie

  A taste of sunny USA is encapsulated in this zesty dessert by Charita Jones

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  Roasted sea-bream, imam bayaldi and parsley dressing

  Jason Atherton serves pan-fried fish with the traditional Turkish dip which according to legend, caused an imam to faint!

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  Onion marmalade

  Ainsley Harriot's onion marmalade will last for up to two months if stored in sterilised jars and makes a great staple to enjoy with cold meats, cheeses and meat pies

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  Baked sprats with kale

  Theo Randall cooks a quick winter dish of meaty fish baked in spicy breadcrumbs served with blanched kale

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  Slow-braised pigs' cheeks with parsnip purée

  Pig's cheeks become very tender and gelatinous with long, slow cooking in Anton Edelman's recipe

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  Marinated beetroot with goat's cheese and chard

  Wow your dinner party guests with Jason Atherton's stylish starter

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  Guinea fowl with mushrooms, smoked bacon and baby onions

  Lawrence Keogh makes an autumnal dish of braised guinea fowl and mushrooms in a reduced white wine sauce