RECOMMENDATIONS

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  Langoustine risotto with courgette flowers

  James Martin's creamy risotto incorporates delicately flavoured langoustines and is served with a crisp batter-coated courgette flower

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  Baked camembert in a box

  A simply clever modern classic via the Tanner Brothers - an unctuous starter, lunch, or alternative cheese/dessert course

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  Kiddley broth

  A hearty vegetable and bacon soup that Stuart Hutchings cooks to warm him up in winter

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  Chocolate simnel cake

  Matt Tebbutt’s chocolate simnel cake is made with two types of marzipan sandwiched between sponge and topped with chocolate truffles and glazed almonds

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  Braised lamb shanks with barley broth

  This slow braise from Peter Gordon yields two courses: a hearty barley broth to start, then a bowl of herby pasta topped with the meltingly tender lamb meat

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  Beetroot & parsnip soup

  Vibrant colours and flavours are combined in this ravishing red soup from the Vegetarian Society

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  Bucatini with bacon and mascarpone

  Matt Tebbutt’s cheap and easy-to-prepare pasta dish uses a piece of bacon to make a stock - a great thrifty tip

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  Ice cream with nuts

  Almonds, pistachios and cardamom seeds make a fabulous trio in Madhur Jaffrey's recipe for traditional Indian kulfi

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  Baked goat's cheese with autumn truffles

  Jun Tanaka combines two sublime flavours with a sweetly crisp salad in this elegant starter, just perfect for cooler weather

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  Panzanella

  Antonio Carluccio’s bread and tomato salad makes an ideal light and healthy starter on a summer’s day