RECOMMENDATIONS

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  Deep-fried ice cream and mincemeat parcels

  Nigel Slater's splendidly decadent mixture of hot, crisp pastry, boozy mincemeat and cold vanilla ice is an all-round winner

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  Aubergine and mozzarella stacks

  This rich dish from James Martin, combining chargrilled aubergine with buffalo mozzarella, makes a great vegetarian meal

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  Haunch of venison with red wine and tangy beetroot puree

  Paul Rankin creates a ruby red venison dish complementing the rich gamey meat with a red wine sauce and zingy beetroot puree

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  Lime and coconut steamed fish

  Parsee cook Farzana Contractor makes Patrani Machi, steamed fillets of fish with a spicy green lime and coconut marinade

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  Goulash

  Stephen Midgley from Grado restaurant in Manchester prepares meltingly-tender goulash

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  Chocolate chip cookie ice cream

  Liz Franklin's Ice Cream brings us a winner with adults and children alike

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  Arroz a la Tumbada

  Thomasina Miers makes a traditional Mexican seafood dish, “Arroz a la Tumbada”, which means ‘tumbled up rice’ so quite literally it’s all thrown in

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  Fish and thick-cut chips with tartare sauce and mushy peas

  Tom Aikens from Tom’s Place shows you how to cook the quintessential fish and chips with traditional accompaniments

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  The perfect hollandaise sauce

  Simon Rimmer’s cracked the recipe for this classic French condiment, and it’s as easy as ever to prepare

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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