RECOMMENDATIONS

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  Herb-flavoured apple jelly

  Discover the joys of home-preserving with Lotte Duncan's recipe for a simple, aromatic apple jelly

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  Queen of puddings

  Rachel Green’s famous old-fashioned dessert is also queen of cost-cutting, at only £1.89 per person

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  Spaghetti vongole

  Ed Baines combines clams, anchovies, white wine, tomatoes and chillies with pasta in this splendid main course

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  Kashgar kebabs with thick yogurt and a coriander and onion salad

  Fuchsia Dunlop cooks a dish from China’s Xinjiang province at the westernmost tip of the country is where East meets West and migrants from the province have taken Chinese Turkestan cuisine to the masses

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  Fava and sausage stew

  This is Clodagh McKenna’s take on the Italian classic, salsiccia con lentils, using new season fava beans and pork

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  Carrot falafel with tomato and carrot salad

  Sophie Grigson fries crunchy balls of ground chickpeas, cumin, and fresh herbs to serve hot with fresh salad and thick, creamy yogurt

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  Poached duck eggs with spinach and cheese sauce

  Gary Rhodes rich breakfast dish gives a nod to Eggs Florentine, but with a creamy cheddar cheese sauce

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  Veal sweetbread with sauerkraut

  Offal lovers will relish Matthew Fort’s delicious combination of flavours in this hearty dish

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  Baked fruits with brillat-savarin mousse

  Honey-roasted plums nestle among dark fruits and whipped cream cheese in Jun Tanaka's autumnal dessert

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  Tea barm brack

  Matthew Fort makes an old Irish teatime classic of rich fruit bread, traditionally made at Halloween with a ring and a coin baked into it. According to legend, whoever finds the coin will be rich and if you find the ring you'll marry within the year!