RECOMMENDATIONS

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  Mincemeat and marzipan ice cream

  This Women’s Institute dessert takes just minutes to prepare but tastes as if a lot of time has been spent making it!

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  Meatball sub with shoestring fries

  Charita Jones serves up some seriously satisfying comfort food that will almost certainly become a family favourite

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  Risotto soup with peas, mint and feta

  Silvana Franco’s delicious soup has all the flavour of a traditional risotto without all the tedious stirring

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  Asparagus and morel tart

  A crisp pastry case and tarragon infused buttery sauce add the wow factor to this classy, seasonal recipe from Matthew Fort

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  Sausage and lentil casserole

  Keep a few staples on hand in the pantry to cook up Silvana Franco’s simple but hearty and warming casserole

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  Crème brûlée

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

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  Tuna with quinoa and bell pepper juices

  Chris Horridge makes this beautiful dish using the precision of molecular gastronomy

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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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  Pork chops with sage, honey and apricots

  Jamie Oliver’s pukka pork recipe uses honeyed apricots and sage to create a delicious accompaniment for his roast pork chops with crackling.

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  Tea smoked salmon

  Vicky Bhogal combines the aromas of salmon cooked with smoky tea with a creamy nutmeg butter