RECOMMENDATIONS

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  Provencal chicken

  Rachel Allen makes easy work of a French classic of a comforting chicken dish with a tomato, garlic and olive sauce

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  Veal paillard

  Tom Parker Bowles keeps it simple in this French recipe for tender, paper-thin fillet served along with a piquant chicory salad

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  Beef Carpaccio salad

  Eco-chef Arthur Potts Dawson creates a peppery rocket and radish salad with tender slivers of herb-encrusted beef

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  Chilli runner beans

  Crunchy runner beans are spiked with chilli oil in Gary Rhodes simple summer side dish

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  Roasted banana and ginger cheesecake

  Don’t know what to do when your bananas go brown? Silvana Franco shows how to reduce food waste and make something delicious at the same time

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  Rosemary gnocchi with quails’ eggs

  An impressive main course of rosemary-flecked potato dumplings with tarragon hollandaise and quails’ eggs from Michael Caines

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  Braised lamb with flageolet mash

  Merrilees Parker shares a recipe for an ideal autumn dish of tender lamb neck fillet cooked with a herby flageolet mash

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  Chicken Soup with Mousseline Sauce

  Matthew Fort adapts a Paul Heathcote recipe to make a deliciously rich and creamy chicken soup

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  Maple-roasted mushroom burgers

  The sweetness of pure maple syrup is a tasty match for a meaty Portobello mushroom burger by Celia Brooks Brown

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  Honeycomb toffee

  Crunchy, munchy - and most definitely moreish, this lovely toffee from Lotte Duncan will satisfy a sweet tooth in a special way