RECOMMENDATIONS

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  Spaghetti bolognese

  There are both savoury and sweet components to Ben Mitchell's hearty bolognese sauce

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  Steamed chicken stuffed with mushroom mousse

  Rosemary Schrager shows a great way to cook chicken for a dinner party, keeping it wonderfully succulent

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Spooky Halloween cupcakes

  Scary to look at but delicious to eat, Rachel Slack's cupcakes are a terrifying treat

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  Red mullet on pea purée with beetroot crisps

  Impress your guests with Rosemary Shrager's tasty fish served on a bed of smooth pea purée and garnished with stylish beetroot crisps

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  Spinach and ricotta tortellini

  John Burton-Race gives these delicious pasta parcels an extra something with truffle oil and parmesan

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  Elderflower cordial

  Sophie Grigson captures the essence of warm English summers with this refreshing and versatile elderflower cordial

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  Strawberry trifle

  Matt Tebbutt uses fresh English strawberries to make the jelly, but isn’t afraid to cheat with custard powder in his perfect summer trifle

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  Coconut broth with noodles and chargrilled chicken

  Paul Merrett adds seasonal vegetables to his Asian broth – this recipe is full of springtime produce, but substitute others during the rest of the year

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  Grilled pork cutlet with prunes d'agen

  Chris Galvin serves simple pork chops with creamy mash and boozy prunes