RECOMMENDATIONS

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  Chocolate fudge

  The Women’s Institute fudge makes a great Christmas or birthday present wrapped up in a pretty home-made presentation box

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  Fillet of beef with wild mushrooms and truffle

  For a ‘no expense spared’ dish, try James Martin’s beef with creamy wild mushroom sauce

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  Butternut squash and mushrooms on toast

  Forgo the usual cheese on toast and try out Tana Ramsay's healthy, yet rich and delicious alternative

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  Barbecued corn

  Smoked paprika, cayenne and melting butter give Caroline Hire's corn a well-deserved place on the barbecue

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  Baked goat's cheese with autumn truffles

  Jun Tanaka combines two sublime flavours with a sweetly crisp salad in this elegant starter, just perfect for cooler weather

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  Tapenade

  Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet

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  Cauliflower cheese

  A little James Martin magic adds fabulous flavour and a good deal of oomph to the old British classic, cauliflower cheese

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  Raspberry and elderflower trifle

  Paul Rankin is proud of his trifle combination; however feel free to use up what you have in the house: biscuits instead of Madeira cake, raspberries instead of blackberries… After all isn’t that just how trifles came about in the first place?

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  Tiramisu

  Crunchy biscotti and silky clotted cream provide a contrast of textures in this espresso-laced dessert from Clodagh McKenna

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  Sweet potato falafel with aioli

  Allegra McEvedy makes a delicious vegetarian dish from roasted sweet potatoes served with a light fluffy aioli