RECOMMENDATIONS

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  Butternut squash soup

  Ground ginger and orange juice adds a fragrant note to Gary Rhodes autumnal soup

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  Spinach vichyssoise

  Allegra McEvedy adds puréed spinach to this classic French leek soup and serves it with a lemon and ricotta-topped crostini

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  Chocolate and amaretto ganache cake

  Paul Young’s is a heavenly concoction of chocolate, almond, amaretto-soaked fruit and chocolate truffles

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  Breast of lamb st ménéhoulde

  Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat

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  Seven hour braised shoulder of lamb

  Andrew Fairly roasts lamb so slowly that the connective tissue melts and bastes the meat to keep it unimaginably tender

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  Chicken fricassée

  Anton Mosimann presents a classic dish, adding a surprise touch with oyster liquor

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  Paneer tikka (grilled paneer)

  Tikka means morsel in Hindi, and here Punjabi chef Manjit Gill makes grilled morsels of spiced Indian cheese

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  Mountain sausages in white wine (diots au vin blanc)

  Mike Robinson puts a spin on cooking flavoursome sausages -an ideal meal to come home to after being outdoors,

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  Vegetarian breakfast

  Simon Walker’s veggie breakfast of champions is accompanied with hearty hummous and guacamole with a kick

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  Lightning coq au vin

  Try Ainsley Harriott's quick version of this French classic served over a bed of creamy mashed potato