RECOMMENDATIONS

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  Roasted banana and ginger cheesecake

  Don’t know what to do when your bananas go brown? Silvana Franco shows how to reduce food waste and make something delicious at the same time

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  Sausages with potato salad

  Aaron Craze serves a warm potato salad with mustard dressing alongside free range sausages for a superbly simple midweek meal

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  Baked plums on brioche

  Matthew Fort cooks a simple, economical dessert using seasonal autumn fruits

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  Potato, chorizo and feta frittata

  Rachel Allen's mouth-watering frittata is packed with potatoes, chorizo and onions and flavoured with aromatic marjoram for a quick tasty meal

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  Florida pink grapefruit and basil tartlet

  From Colin Bennett of Kyashi at the Kingly Club, this is a delicious twist to the classic lemon tart - substitute Florida pink grapefruit for lemon and add basil for a pretty, pastel tartlet

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  Spicy courgette and duck egg frittata

  Jess Tilli’s vegetarian frittata recipe, served with a watercress and beetroot salad makes for an impressive starter, or a meal in itself

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  Salmon with beetroot and cauliflower cream

  James Martin's colourful recipe pairs richly flavoured salmon with piquant marinated beetroot and luxurious cauliflower cream spiked with horseradish

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  Lamb’s tongue with cabbage and carrot salad

  Matthew Fort presents an easy starter with a bit of a kick.

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  Lemongrad

  A zesty cocktail sweetened with elderflower cordial and spiked with vodka from Tristan Stephenson

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  Chicken tagine with couscous

  An easy recipe to bring a taste of Morocco to your kitchen from Rachel Allen