RECOMMENDATIONS

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  Sausages with salami and lentils

  Nigel Slater makes a hearty rough-edged casserole that gives the impression of having been cooked for hours but is pretty much ready to eat in 45 minutes

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  Beetroot ravioli

  Chad Sarno, of vegetarian and vegan restaurant Saf in London, serves a healthy pasta dish with cashew herb boursin, asparagus salad and balsamic figs

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  Moules marinière

  Trish Deseine proves that mussels can be the ultimate fast food. Served with chips or crusty bread for dunking in the garlic and wine sauce, they’re a meal in themselves

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  Lemongrass and ginger cake

  The winner from our summer, 2008, baking competition, Catherine Hudspith, shares her winning cake recipe with the fresh flavours of lemongrass and ginger.

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  Stuffed jalapeno chillies in yogurt

  Anjum Anand's fabulously spicy stuffed chillies are served with a delicious coconut yogurt sauce and spiced oil

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  Porridge

  Nell Nelson makes traditional porridge, using the recipe by World Champion Porridge Maker, Lynn Benge. A fabulously tasty and healthy way to start the day

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  New York-style cheesecake

  Judy Joo combines elements from her Korean heritage with a traditional Big Apple dessert for something different and delicious

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  Scallops with fennel and peas

  Tom Lewis makes this attractive starter when fennel and peas are at their best in the garden, using the pretty pea shoots as a garnish

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  Aubergine with chilli sauce

  Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine

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  Prune and chestnut dessert

  This intense dessert by Allegra McEvedy owes it to the flavours of unique French prune brandy and rich chestnut puree