RECOMMENDATIONS

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  Peach brioche trifle

  Serve up a French-inspired trifle with this peachy keen dessert from Bryn Williams

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  Pink champagne cocktails

  Ali Cooke's pink and perky champagne cocktails will start any occasion off with style and sparkle

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  Broccoli, beetroot, pear and rocket salad

  Gary Rhodes' salad combines peppery rocket, freshly cooked beetroot, croutons and pear

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  English apple and walnut strudel

  The word for strudel literally means 'whirlpool' in German representing the layers of thin dough swirled around the spiced fruit filling. Try Jun Tanaka's British take on the dish

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  Spiced pumpkin in broth (d'ba zigni)

  Celia Brooks Brown makes a spicy Eritrean dish using sweet-fleshed pumpkin - serve it as a chunky soup, with rice or beans

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  Prune and almond tarts

  Pure indulgence from James Martin - crisp, golden pastry cases filled with frangipane and juicy prunes

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  Baked Cromer crab

  The sweet flavour of Cromer crab is worth seeking out. Try these baked crabs as an elegant starter or ideal weekend lunch.

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  Scouse stew

  Paul Heathcote’s recipe for a Liverpudlian favourite uses both neck of lamb and minced lamb for a hearty serving

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  Brawn and pickled shallots

  Martin Blunos creates this traditional spiced terrine using pig's head, ham hock and trotters

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  Chocolate marshmallow spiders

  Give children a real treat this Halloween with Tana Ramsay's chocolate-dipped marshmallows complete with creepy black liquorice legs