RECOMMENDATIONS

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  Salmon with sweet pickled beetroot and celeriac purée

  A smooth celeriac mash with crunchy pickled beetroot add great texture to this salmon dish by Tristan Mason

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  Côte de boeuf with Béarnaise sauce

  A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper

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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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  Mini Christmas puddings

  Beverley Glock creates a fun festive canapé - guaranteed to please sweet-toothed guests

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  Panzanella

  Antonio Carluccio’s bread and tomato salad makes an ideal light and healthy starter on a summer’s day

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  Tuna with lime, coriander and sea salt rub

  For fast food with flair, try Caroline Hire's tuna steaks in a crisp, spicy coating - in the kitchen or on the barbecue

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  Canal floddies

  A crispy sun-dried tomato and potato cake served with a poached egg perched on top from The Vegetarian Society

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  Braised lamb with flageolet mash

  Merrilees Parker shares a recipe for an ideal autumn dish of tender lamb neck fillet cooked with a herby flageolet mash

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  Pot roasted pheasant with buttered apples

  Celebrate great English ingredients in Tamasin Day-Lewis' recipe for pheasant pot-roasted in Somerset cider with buttery Cox's apples

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  Negroni cocktail

  Neat gin, Martini and Campari make up this colourful cocktail from Tristan Stephenson