RECOMMENDATIONS

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  African pilaff

  Tender pieces of marinated chicken add flavour to Samara Rolt's pilaff served with a refreshing chilli salad

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  Chicken liver salad with pancetta and lentils

  Theo Randall’s easy salad is elegant enough for guests, yet costs a mere £2.35 per serving

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  Canal floddies

  A crispy sun-dried tomato and potato cake served with a poached egg perched on top from The Vegetarian Society

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  Coq au vin

  An overnight marinade adds depth to Daniel Galmiche's French classic

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  Steamed spinach and rice dumplings

  Anjum Anand never serves a starter at dinner parties, just nibbles when her guests arrive. Try these light, vibrant dumplings with chutney as finger food or for a snack or light meal

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  Hazelnut cake

  Theo Randall gives an Italian twist to the traditional British dessert of cake and custard, by serving warm hazelnut cake scattered with grated chocolate and light, frothy zabaglione

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  Smoked eel and apple soup

  Rich eel and fresh apple combine in Aiden Byrne's creamy autumnal soup

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  Lemon and ginger posset

  Diana Henry’s smooth and creamy dessert gets an extra flavour punch when served with juicy poached loquat fruits

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  Pigeon tagliatelle with chicken livers, orange and marjoram

  Barny Haughton combines fresh egg pasta with zesty game sauce in this rustic Italian dish

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  Wild mushroom pâté

  Calling all mushroom maniacs, choose your favourite wild varieties for this rich creamy pâté from David Monks