RECOMMENDATIONS

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  Chocolate fondue infused with geranium and rose

  Paul Young creates the easiest, sexiest and most indulgent dessert in the world with aromatic flowers.

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  Moroccan fish cakes with hot pepper sauce

  Gurnard, a firm, white-fleshed fish, combines with harissa (a hot chilli paste) and other Moroccan flavourings in Diana Henry’s extra spicy fish cakes.

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  Tea barm brack

  Matthew Fort makes an old Irish teatime classic of rich fruit bread, traditionally made at Halloween with a ring and a coin baked into it. According to legend, whoever finds the coin will be rich and if you find the ring you'll marry within the year!

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  Lamb samosas with coriander and lime raita

  Rachel Allen's crisp filo pastry triangles filled with spicy lamb are served with a creamy raita and make a fabulously tasty starter or side dish

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  Vietnamese salad with nuoc nam

  Gary Mehigan’s cabbage, shallot, cucumber and papaya salad with nuoc nam (fish sauce) would make an interesting addition to a buffet table

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  Apple pie and custard

  For the ultimate comfort pud, try James Martin's easy apple pie with home-made custard scented with vanilla and thyme

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  Roast pork pastry puffs

  There’s enough marinade for 500g of pork in Ching-He Huang’s recipe - use the extra to make roast pork sandwiches, roast pork fried rice or roast pork salad

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  Fish pie

  With its crunchy topping of golden cheese and potato, Tamasin Day Lewis's traditional fish pie makes a wonderful family meal

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  Brie soup

  A warming cheese soup from The Vegetarian Society served with little cranberry toasts

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  Puffed pear pancake with quince

  This is a real stick-to-your-ribs breakfast from Bill Granger (a bit more like a pudding than a pancake)