RECOMMENDATIONS

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  Fire roasted pequillo pepper hummous with crispy lamb mince

  Paul Bloxham's tempting pepper-spiked hummous marries beautifully with crispy lamb mince and caramelised onions, in this magical Middle Eastern style appetiser

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  Morston mussel velouté

  Galton Blackiston serves mussels with a velvety stock sauce - one of the ‘mother’ sauces of French cuisine

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  Crab thermidor

  Carla Lagan Brown has come up trumps with this easy but indulgent shellfish recipe, creating an impressive alternative to the more traditional lobster thermidor

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  Best-ever mashed potato

  For a fluffy mash, rich with butter, this recipe by Nigel Slater is the one for you

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  Monkfish poached in spiced red wine

  Big on impact, low in effort: a stunning dish of monkfish and creamed leeks from Jun Tanaka

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  Succulent peanut satay chicken

  Amoy peanut sauce gives an Asian flavour to Chef Yang's simple chicken stir-fry

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  Moroccan barbecue chicken

  Transform barbecued chicken with this simple and quick spice paste from Caroline Hire

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  Chilli con carne

  Beat the early winter blues with Allegra McEvedy’s take on Texas’s official state dish!

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  BBQ 'surf and turf'

  Arthur Potts Dawson adds a piquant anchovy sauce to the classic barbecue combination of beef and oysters

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  Paneer bruschetta

  Anjum Anand gives an Indian twist to this Italian classic with chilli and herb-flecked paneer