RECOMMENDATIONS

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  Deep-fried oysters with Irish stout

  Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

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  Plum, damson and poppy seed sponge pudding

  For a cool autumn night, Martin Blunos creates the perfect steamed pudding, fragrant with plums and cinnamon

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  Citrus cola

  Invite friends and their children round for Tristan Stephenson's homemade cola drink using lively citric zest, spices, vanilla and lavender

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  Venison pate with spicy pickle

  Paul Bloxham’s tasty terrine would make a spectacular starter or an impressive addition to a spring picnic

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  Apple pie

  James Martin's cinnamon-scented apple pie with golden melt-in-the-mouth pastry is the ultimate comfort food

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  Butterflied leg of lamb with minty salsa verde

  As new lamb comes into season, try Sophie Grigson’s wonderful recipe for serving it with lots of fresh herbs and a tangy salad

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  Stir-fried eel with black bean sauce

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  Warm rhubarb and hazelnut streusel pizza

  Paul Rankin’s sweet pizza is made with a puff pastry base, roasted rhubarb and a crunchy hazelnut and mascarpone topping

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  Risi e bisi (rice with peas)

  Matthew Fort’s version of this Venetian soup is made the classic way, with fresh peas and risotto rice and plenty of parmesan

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  Pistachio and cardamom rice pudding

  This creamy spiced rice pudding, Mewa Ki Kheer, makes a delightful ending to an Indian meal, from Marwari cook Gunjan Goela