RECOMMENDATIONS

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  Ottoman lamb with sultan’s pleasure

  Diana Henry serves a Turkish classic of stewed lamb on a creamy purée of aubergines, the latter of which is also known as hunkar begendi, meaning ‘the sultan likes it’

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  Chocolate and raspberry tart with fennel oil

  James Martin's exquisite chocolate tart is topped with luscious raspberries and served with a delectable sweet fennel and mint oil

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  Honey-roast duck breast

  Michael Caines adds a bit of oriental spice to this full-flavoured duck dish

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  Plum brown betty

  Soft buttery plums with a crisp spiced crumb topping make a fast and fabulous autumn dessert from Tamasin Day-Lewis

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Blackberry, apple and maple brown betty

  A spiced crumble layer is at the top and bottom of Diana Henry's autumn comfort pud

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  Brie and wild mushroom fondue

  Made for sharing, this creamy cheese and mushroom fondue is the perfect excuse to call friends for a special supper

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  Apricot brioche delight

  Malcolm Archer serves this custard-topped pudding with apricot and amaretti ice cream for a match made in heaven

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  Mackerel teriyaki

  Traditionally salmon goes well with teriyaki flavours, but try mackerel in this delicious, barbecued fish dish.

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  Orange and Brazil nut cake

  A magnificent cake from James Martin - moist, nutty and deliciously flavoured with citrus, with an optional creamy chocolate coating