RECOMMENDATIONS

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  Scouse stew

  Paul Heathcote’s recipe for a Liverpudlian favourite uses both neck of lamb and minced lamb for a hearty serving

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  Plum brown betty

  Soft buttery plums with a crisp spiced crumb topping make a fast and fabulous autumn dessert from Tamasin Day-Lewis

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  Oaty cheese biscuits with rosemary

  These biscuits from the British Cheese Board are delicious topped with thin slices of Cheddar and red grapes

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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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  Chicken som tum

  Allegra McEvedy translates the sharp and sour flavours of a traditional Thai salad, usually made with green papaya, into a rather more meaty affair

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  Pink champagne cocktails

  Ali Cooke's pink and perky champagne cocktails will start any occasion off with style and sparkle

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  Passion fruit delice

  Richard Phillips serves his triple-layered delice with passion fruit sorbet to add another contrast of textures

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  Steak supper

  There's a lot to be said for a great chargrilled steak - try your hand at making Nigel Slater's deliciously meaty steak supper

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  Stir-fried eel with black bean sauce

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  Roast pigeon with Jerusalem artichokes

  Rediscover the flavour of game with Thomasina Miers’ simple wood pigeon with charred Jerusalem artichokes and a vivid green parsley oil