RECOMMENDATIONS

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  Roast chestnuts with vanilla and star anise

  Warm up on bonfire night with Matt Tebbutt's hot nuts

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  Orecchiette pasta with cavalo nero and ricotta

  Matt Tebbutt makes a simple thrifty supper with store-cupboard staples

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  Stuffed red pimentos with ricotta, rosemary and chilli olive oil

  Gino loves this recipe as it’s full of colours, flavours and is simple to prepare. He often serves this dish to his vegetarian friends but meat-eaters love it too!

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  Coffee cupcakes with chocolate frosting

  Silvena Rowe shows that coffee is not just for drinking, in this fabulous fuss-free recipe for coffee cakes with creamy chocolate topping

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  Deep-fried tripe

  Golden pieces of offal with a delicate, cayenne spiked outer coating from Fergus Henderson

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  Buffalo blue cheese soup

  Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup

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  Herby fruit salad

  Antony Worrall Thompson puts a twist on a classic fruit salad; the Asian influence of coriander and coconut milk is unusual yet refreshing - perfect after a heavy meal

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  Greenest of green salads

  Sophie Grigson celebrates the best of British spring-summer greens with a salad of dandelion leaves, marjoram, sorrel, broad beans and more

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  Spinach and ricotta tortellini

  John Burton-Race gives these delicious pasta parcels an extra something with truffle oil and parmesan

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  Cheesy chips

  Galton Blackiston makes a smarter version of the post-pub favourite cheesy chips, with Parma ham, balsamic vinegar and two types of cheeses