RECOMMENDATIONS

• 

  Roast lamb with shallot purée

  Ask your butcher for this fantastic cut of lamb and make the most of it with Galton Blackiston’s creamy roasted shallot purée

• 

  Greengage steamed pudding

  Gary Rhodes' microwave steamed pudding is served with homemade custard and can be made in a jiffy

• 

  Carp in breadcrumbs with horseradish cream

  Tasty crisp fillets of carp are accompanied by a creamy horseradish sauce in this easy dinner dish from Eva Michalik

• 

  Cod cheeks in beer batter

  A sharp tartar sauce provides the perfect foil for James Martin’s crisp-fried cod cheeks

• 

  White chocolate mousse with black pepper and fresh mint

  Black pepper gives a lovely warm kick to this creamy mousse from Gino D’Acampo

• 

  Flatbread pizzas

  Aaron Craze’s simple pizzas make the perfect snack – just add your favourite topping

• 

  Portobello mushroom salad with pickled pears

  Paul Merrett whips up a substantial autumnal salad using the best of British ingredients

• 

  John Dory with marinated broccoli

  Simply-cooked fish fillets with a tangy dressing and crisp broccoli accompaniment make Aaron Craze’s recipe a supper winner

• 

  Wild mushroom risotto

  This risotto from Rick Stein is good made with mixed wild mushrooms or even chestnut mushrooms, sometimes known as portobello mushrooms

• 

  Braised oxtail with chantenay carrots

  Slow cooked in wine and port, and served with sweet carrots, Jun Tanaka’s rich oxtail dish is a warming treat for hungry diners