RECOMMENDATIONS

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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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  Cauliflower soup

  Add Arthur Potts Dawson’s classic soup to your list of easy winter favourites

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  Cinder toffee

  Christine Grimshaw shares her favourite recipe for glossy toffee - perfect for passing around at Halloween and Bonfire Night parties

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  Goulash

  Stephen Midgley from Grado restaurant in Manchester prepares meltingly-tender goulash

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  Beetroot ravioli

  Chad Sarno, of vegetarian and vegan restaurant Saf in London, serves a healthy pasta dish with cashew herb boursin, asparagus salad and balsamic figs

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  Sebadas

  Sweet Sardinian parcels served with myrtle liqueur ice cream is a favourite of chef Giorgio Locatelli

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  Sausage, radicchio and barolo wine risotto

  Spicy Italian sausage, bitter-leafed radicchio and a robust Italian red wine make excellent partners in this substantial risotto from Diana Henry

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  Passion fruit crêpes

  Gary Mehigan fills paper-thin crêpes with a fresh passionfruit curd, sweetened mascarpone and fresh passion fruit

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  Classic Thai green curry paste

  Add this easy-to-prepare Thai green curry to lightly fried Chicken strips and/or your favourite vegetables; serve with basmati rice and lime wedges

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  Rabbit with lemon dumplings

  Diana Henry slow-cooks rabbit joints wrapped in bacon and serves them with little lemon and watercress dumplings