RECOMMENDATIONS

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  Thai style cauliflower and carrot terrine with chilli and peanut dressing

  A pretty vegetable terrine with layers of white and orange and a kick of fresh ginger from The Vegetarian Society

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  Tuna loin on a bed of noodles

  A fusion dish of marinated tuna with a creamy mushroom and red pepper sauce from Yolanda Guns

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  Vegetable coconut and peanut curry

  Tana Ramsay's creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course

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  Blackberry, apple and maple brown betty

  A spiced crumble layer is at the top and bottom of Diana Henry's autumn comfort pud

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  New potatoes with samphire and broad beans

  Galton Blackiston cooks with spring’s seasonal produce, along with pullet’s eggs – a slightly smaller egg from a young hen

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  Fruity pork with ginger

  This recipe from the Women’s Institute is a great cook-ahead dish - the fruit flavour combined with the spices is divine and it’s delish served with rice

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  Cherry clafoutis tart

  Make the most of fresh cherries with Matt Tebbutt’s pastry encased version of this light and puffy, cherry-scattered French batter pudding

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  Roast partridge with meatloaf

  Tom Lewis makes the perfect accompaniments for roast partridge - fennel and pork meatloaf, creamy black pudding puree and crisp radishes soaked in Glengoyne whisky

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  Seafood bruschetta on Irish soda bread

  An unctuous spring onion butter sauce adds a rich dimension to Paul Rankin’s dish – stir in a splash of cream for extra decadence!

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  Chocolate pot

  Rich and divinely decadent, Matt Tebbutt’s little pots make the perfect end to a special dinner