RECOMMENDATIONS

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  Chocolate cherries

  There’s no better match than the tart sweetness of cherries with the richness of dark chocolate, so try this recipe from Matthew Fort

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  Pine nut and carrot roast with mushroom sauce

  Rose Elliot dresses up a nut roast - serve it with roast potatoes and trimmings for a classic vegetarian feast

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  Supersize Yorkshire puddings

  Paul Clerehugh’s secret to super light and tall Yorkies is in using gelatine powder and letting the batter rest for 12 hours

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  Guinea fowl with mushrooms, smoked bacon and baby onions

  Lawrence Keogh makes an autumnal dish of braised guinea fowl and mushrooms in a reduced white wine sauce

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  Sausage and lentil casserole

  Keep a few staples on hand in the pantry to cook up Silvana Franco’s simple but hearty and warming casserole

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  Kashmiri chicken

  Anjum Anand’s easy peasy curry is made with a tomato-based masala flavoured with whole spices – serve it simply with boiled rice

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  Risotto with langoustines and courgettes

  James Martin's creamy risotto with tasty langoustine tails is served with an outstandingly flavoursome roasted langoustine oil. Created for Seafood Week

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  Goan style lobster

  Goan cuisine is famous for seafood and coconuts; Atul Kocchar's curry epitomises this with its perfectly balanced sauce

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  Panettone bread and butter pudding

  Galton Blackiston uses panettone to add extra richness to this smart version of a nursery classic, enriched with mixed peel, sultanas and fresh vanilla

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  Italian bubble and squeak

  Arthur Potts-Dawson, London’s leading eco-friendly chef, cooks ribollita – an Italian take on bubble and squeak that literally means ‘reboiled’