RECOMMENDATIONS

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  Turkish delight syllabub

  This light and airy dessert, made by Nigella Lawson, provides a fragrant end to any meal

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  Russian leprichaun

  Irish whiskey cream and Russian vodka are combined with dry sherry and coffee liqueur in Olly Smith's highly-alcoholic cocktail

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  Baked fruits with brillat-savarin mousse

  Honey-roasted plums nestle among dark fruits and whipped cream cheese in Jun Tanaka's autumnal dessert

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  Lamb korma

  A classic korma of melting lamb on the bone, Qorma Bahadur Shahi, from Muglai cook Salma Husain

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  Spaghetti with tomato, anchovy and cream sauce

  Everyone has a tin of tomatoes in their pantry – and Theo Randall uses them in this mid-week store cupboard dish

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  Roasted red peppers

  Baby plum tomatoes and assorted herbs are tucked into Gary Rhodes cheese-topped roasted peppers

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  Honey and parsnip scones

  An unusual combination creates a sweet scone, perfectly complemented with honey cream

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  Spaghetti vongole

  Ed Baines combines clams, anchovies, white wine, tomatoes and chillies with pasta in this splendid main course

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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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  Beef goulash (bogracsgulyas)

  Hungarian paprika adds authenticity to Tomi Komaly's goulash