RECOMMENDATIONS

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  Beef onglet stroganoff

  Jun Tanaka’s stronganoff uses a prime cut of beef with gherkins, smoked garlic, cep mushrooms, cream and a splash of brandy

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  Paneer bruschetta

  Anjum Anand gives an Indian twist to this Italian classic with chilli and herb-flecked paneer

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  Baked apples stuffed with ginger, ricotta and chocolate

  Peter Gordon's spiced apples sit in a moat of palm sugar and coconut cream sauce

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  Venison kebabs with carrot salad

  Jun Tanaka’s spicy venison kebabs come with a crunchy carrot and cumin salad and a cool mint and yoghurt dressing

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  Pork and beans (leftovers dish)

  Jane Fearnley-Whittingstall makes a dish to throw together when you have the remains of a pork joint and have picked off all the crackling when nobody was looking!

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  Contemporary cup cakes

  Bring out your inner child with Paul Young's creative recipe for cup cakes, fun to make and to eat

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  Braised lamb shanks with barley broth

  This slow braise from Peter Gordon yields two courses: a hearty barley broth to start, then a bowl of herby pasta topped with the meltingly tender lamb meat

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  Wild mushroom pâté

  Calling all mushroom maniacs, choose your favourite wild varieties for this rich creamy pâté from David Monks

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  Pasta with spicy sausage and cream

  Rachel Allen cooks a comforting family meal with Irish chorizo

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  Sweet and sour pumpkin curry

  Sweet and sour flavours combine with subtle spicing in Khatta Meetha, a Marwari vegetable dish from Gunjan Goela