RECOMMENDATIONS

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  Panna cotta with chestnut purée

  Theo Randall's indulgent vanilla panna cotta is scented with Italian grappa and served with sweet chestnut purée and crunchy hazelnut brittle

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  Apple and quince tart with honey and hazelnut crème fraiche

  Perfumed quince puree takes apple tart to another dimension in James Martin’s stunning yet simple recipe

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  Gram dal fritters with yogurt kadhi

  Crisp, golden lentil fritters that Gujarati cook Anjani Desai serves with a hot yogurt sauce spiced with curry leaves and cumin seeds

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  Risotto alle fragile con scaglie di grana

  Gennaro Contaldo cooks a ‘70s Italian risotto dish with an unusual twist of summer strawberries

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  Andalusian pork

  James Martin's recipe for this gutsy, simple dish, from southern Spain, is a great way of cooking pork

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  White chocolate mousse with black pepper and fresh mint

  Black pepper gives a lovely warm kick to this creamy mousse from Gino D’Acampo

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  Baked goat's cheese with autumn truffles

  Jun Tanaka combines two sublime flavours with a sweetly crisp salad in this elegant starter, just perfect for cooler weather

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  Coq au vin

  An overnight marinade adds depth to Daniel Galmiche's French classic

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  Leg of lamb with Indian flavours

  Bill Granger serves his spices roast lamb with golden potatoes, a peppery radish and spinach salad, and homemade tomato chutney

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  Cosmopolitan

  The soulshakers give a fruity twist to the cosmopolitan with Finlandia grapefruit vodka