RECOMMENDATIONS

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  Venison and mushroom pasty

  Sophie Grigson makes perfect autumn picnic fare with a venison, shitake mushroom and juniper pasty

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  Scallops with fennel and peas

  Tom Lewis makes this attractive starter when fennel and peas are at their best in the garden, using the pretty pea shoots as a garnish

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  Lasagna al forno

  With its rich meat sauce and home-made béchamel, Tamasin Day-Lewis's magnificent lasagne will have everyone clamouring for seconds

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  Artichoke and salsify salad

  Elegant and elaborate, Tom Aikens' salad of artichoke, potato and salsify is served with a decadent truffle vinaigrette

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  Pork chops with morels and wild garlic

  Jun Tanaka puts an interesting spin on pork chops, with the smoky flavour of lapsang souchong tea

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  Baked guinea fowl torte

  Celebrate guinea fowl season with Richard Phillips' delicious individual pies, fragrant with braised cabbage, wild mushrooms and a rich wine sauce

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  Escoveitch fish and festival

  Collin Brown’s recipe for fried fish and cornmeal fritters is a traditional Caribbean method of cooking

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  Roast pork with fennel stuffing and simple apple sauce

  A classic flavour pairing of pork and apple is enhanced by Tana Ramsay's fresh-tasting stuffing

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  Yogurt and cardamom cream with rhubarb and strawberry compote

  Darina Allen’s dessert is a sublime combination of fragrant yogurt balanced by the sweet tartness of gently poached fruit

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  Iman bayaldi

  Tonia Buxton cooks a simple but delicious Greek vegetarian dish, rich with Mediterranean flavours