RECOMMENDATIONS

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  Spinach and feta pie

  Matthew Fort cooks a comforting winter dish with a hint of sunshine – he believes the best way to feel warm inside is to head for the kitchen and recreate what you ate in the summer

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  Porridge with almond roasted peaches

  Tana Ramsay dresses up oats with syrupy, toasted almonds and plump, oven-roasted fruit

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  Monkfish with saffron and capers

  Tom Aikens poaches monkfish in a cream and saffron reduction for a very sophisticated pasta sauce

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  Raspberry and elderflower trifle

  Paul Rankin is proud of his trifle combination; however feel free to use up what you have in the house: biscuits instead of Madeira cake, raspberries instead of blackberries… After all isn’t that just how trifles came about in the first place?

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  The perfect Bloody Mary

  Fragrant basil and a big kick justify Tristan Stephenson's claim about this classic morning after cocktail

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  Baked cheesecake with blueberries

  Rachel Allen’s recipe for this timeless dessert is a good base for any fruit that’s in season – blackberries and raspberries are particularly delicious

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  Steamed caramelised apple pudding

  Galton Blackiston adds an extra touch of decadence to this dessert, with a creamy butterscotch sauce

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  Baby guinness chocolate puddings

  Clodagh McKenna makes chocolate mousse with a difference served in baby beer glasses

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  Drunken prawns

  With a marinade of rum, pineapple juice and Cajun spice, Charita Jones creates seafood soul food to die for

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  Chitterlings and potato salad

  Chitterlings get the soul food treatment from Charita Jones to make a hearty dish full of Southern comfort