RECOMMENDATIONS

• 

  Crème brûlée

  Matt Tebbutt bakes his custard, taking the pressure off all that stirring and thickening, to make this classic French dessert

• 

  Herrings with crushed potatoes

  A zesty herb dressing brightens up Jun Tanaka's meal for one

• 

  Portobello mushroom salad with pickled pears

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

• 

  Wonton noodle soup

  Mike Robinson prepares fast food Fusion-style in this fabulous recipe for wonton noodle soup

• 

  Spicy tomato and apple chutney

  Rachel Allen deliciously fruity, spicy chutney will really liven up cold meats, pies and cheese

• 

  Green tea ice cream

  Everyone loves ice cream and this one from Antony Worrall Thompson is a winner!

• 

  Double chocolate walnut brownies

  Give in to temptation with these heavenly double-choc-nut brownies and their soft chocolate centres

• 

  Tagliatelle with walnuts

  For a quick and delicious meal, try Theo Randall’s tagliatelle with an unusual nutty bread and milk sauce

• 

  Rabbit with cider, mustard and thyme

  Mike Robinson makes a little magic with tender rabbit braised in a cider-spiked sauce with garlic, melting onions, mustard and cream

• 

  Risotto cakes with courgettes

  Stephen Terry serves courgette risotto cakes with crisp courgette fries and a sprinkling of caerphilly cheese