RECOMMENDATIONS

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  Cinder toffee

  Christine Grimshaw shares her favourite recipe for glossy toffee - perfect for passing around at Halloween and Bonfire Night parties

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  Confit of artichokes with fried sweetbreads

  In Jacob Kenedy's recipe, the creamy textures of the artichokes are mimicked by the smooth veal sweetbreads for a rich and delicious starter

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  Roast rack of lamb with pinhead oatmeal crust

  Claire Macdonald cooks a delectable dinner party combo of mint hollandaise with succulent lamb rack in a crisp pepper-flecked oatmeal crust

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  Chicken fricassée

  Anton Mosimann presents a classic dish, adding a surprise touch with oyster liquor

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  Lemon posset

  Using just three ingredients, James Martin's lemon posset couldn't be easier

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  Dahl and chapattis

  Jo Wood’s red lentil dahl is served with fresh chapattis made with whole-wheat flour – they’re easier to prepare than you might think

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  Beef stir fry with pak choi and red peppers

  Gary Rhodes' speedy stir fry with beef, pak choi and red peppers makes a great mid-week supper

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  Rum baba with poached quince

  Chris Galvin's syrup-laden pudding with a hint of rum makes a great festive dessert

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  Jollof rice

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  Black Forest gateau

  Nigel Kirkup brings back this 1960's classic, layers of chocolate sponge sandwiched together with chocolate mousse, and cherries before being smothered in cream and topped with chocolate shavings