RECOMMENDATIONS

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  Yoghurt and honey pannacotta with biscotti

  Greek yogurt adds a delicious tang to Sophie Michell’s easy creamy dessert

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  Slow-braised pigs' cheeks with parsnip purée

  Pig's cheeks become very tender and gelatinous with long, slow cooking in Anton Edelman's recipe

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  Roasted fennel and Somerset cider soup

  Tony Brandon's creamy fennel soup has a fruity cider flavour and makes an ideal choice for taking the chill out of autumnal days

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Beef enchiladas with red sauce

  Gino D'Acampo's fabulous corn tortillas filled with juicy diced steak and covered with a hot spicy sauce make a wonderful main course

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  Chicken with lemon, honey and rosemary

  This is Rachel Allen's most simple, yet delicious way to cook chicken - the perfect mid-week, child-friendly meal.

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  Mussels and clams with serrano in sherry

  Silvana Franco’s classic Spanish dish combines mussels and clams in a chilli-laced sherry sauce with strips of serrano ham

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  Tropical fruit colada

  Try this sumptuous (and non alcoholic) variation on pina colada, packed with mango, passion-fruit, orange and coconut milk

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  Cuttlefish with papaya salad

  Jun Tanaka transforms this often overlooked cephalopod into a fabulous hot and sour Thai-style salad that makes a great main course or summer starter

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  Veal paillard

  Tom Parker Bowles keeps it simple in this French recipe for tender, paper-thin fillet served along with a piquant chicory salad