RECOMMENDATIONS

• 

  Ribollita

  Arthur Potts Dawson shares his recipe for the famous Tuscan bread and vegetable soup, whose name means “reboiled” in Italian

• 

  Langoustine risotto with courgette flowers

  James Martin's creamy risotto incorporates delicately flavoured langoustines and is served with a crisp batter-coated courgette flower

• 

  Easy berry jam

  Silvana Franco’s raspberry and blackberry jam tastes lush smothered over scones with clotted cream, and is a cinch to make

• 

  Polenta-crusted hake with pea custard

  If you tire of traditional breadcrumbed fish, try Simon Rimmer’s crisp polenta creation

• 

  Sicilian fisherman’s stew

  Aaron Craze’s recipe for warming fish stew served with bruschetta, aioli and zingy salsa is the perfect foil for those chilly autumn nights

• 

  Spicy wild boar meatballs with spaghetti

  Using ready-made wild boar sausages, it takes no time to make Aaron Craze’s delicious pasta dish

• 

  Mum's pizza pie

  Sophie Talbot tops this pastry-based pizza pie with a rich tomato sauce, anchovies and pimento-stuffed olives

• 

  Gnocchi ravioli primavera in a lemon butter broth

  Aaron Craze's interpretation of Gennaro Contaldo's recipe combines fresh spring vegetables in ravioli-shaped gnocchi

• 

  Cucumber gazpacho with grissini

  Aaron Craze's version of Spain's famous cold tomato soup is ideal for a hot summer's day

• 

  Herrings with crushed potatoes

  A zesty herb dressing brightens up Jun Tanaka's meal for one