RECOMMENDATIONS

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  Light fig tarts with yogurt soured cream

  These are simply some sliced fresh figs baked on puff pastry rounds, then glazed and served with what Rick Stein calls yogurt soured cream.

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  Roast goose with foie gras, apples and rosemary

  Matt Tebbutt's incredibly rich dish requires nothing more than simple roast potatoes and maybe mustard dressed green salad to serve

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  Shropshire blue, orange and spinach salad

  A salad from The British Cheese Board that is packed with goodness - calcium in the cheese, spinach and almonds, with plenty of Vitamin C in the oranges and spinach too.

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  Squid and potato stew with rouille

  Bring a taste of coastal cooking to the table with Rick Stein's catch of the day...

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  Seven hour braised shoulder of lamb

  Andrew Fairly roasts lamb so slowly that the connective tissue melts and bastes the meat to keep it unimaginably tender

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  Barmbrack

  Caroline Workman's wonderfully moist fruit bread is one of Northern Ireland's most popular traditional specialities

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  Roasted garlic and pumpkin hummous

  Allegra McEvedy makes the best of the new season pumpkins with a quick and easy recipe for an autumnal mezze

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  Buttered pecan and maple syrup ice cream

  Enjoy this rich creamy treat from Liz Franklin's Ice Cream

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  Banana soufflé pancakes

  James Martin creates a delicious dessert that combines the winning flavours of banana and chocolate

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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