RECOMMENDATIONS

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  Salmon with beetroot and cauliflower cream

  James Martin's colourful recipe pairs richly flavoured salmon with piquant marinated beetroot and luxurious cauliflower cream spiked with horseradish

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  Lamb kofta with herby couscous

  Bring a taste of the Middle East to your table with these cumin-scented koftas, served with coriander and parsley couscous

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  Pumpkin tempura with peppered pineapple caramel

  For a deliciously novel dessert try Paul Bloxham's fusion recipe for pumpkin tempura, a wonderful mixture of flavours and textures

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  Braised halibut with wild mushrooms, cabbage and garlic cream

  Stuart Gillies cooks the perfect seasonal fish supper using halibut, the largest flat fish in the ocean

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  Light fig tarts with yogurt soured cream

  These are simply some sliced fresh figs baked on puff pastry rounds, then glazed and served with what Rick Stein calls yogurt soured cream.

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  Smoked trout, artichoke and potato salad

  This delicious salad from Simon Rimmer is topped with creamy yet healthy cottage cheese.

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  Gravadlax and crème fraiche tartar

  Allegra McEvedy’s dinner party classic is easy to make at home and won’t break the bank

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  Roast pork pastry puffs

  There’s enough marinade for 500g of pork in Ching-He Huang’s recipe - use the extra to make roast pork sandwiches, roast pork fried rice or roast pork salad

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  Bibimbap (vegetable, pork and rice bowl)

  Karen Choi shows John Torode how to make a traditional Korean dish using doragee (a root veggie) and bracken stalks - feel free to use whatever vegetables you prefer

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  Salmon fillet with datterini tomatoes

  Theo Randall cooks together sweet datterini tomatoes with capers and olives and braised fennel to give ordinary salmon a taste of Mediterranean sunshine