RECOMMENDATIONS

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  Toffee apples on sugar-glazed barmbrack

  If you can’t get your hands on barmbrack, try Paul Rankin’s recipe with brioche instead - for a really showy dessert, decorate with spun sugar

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  Goan chicken with herbs

  Griddled chicken pieces coated in a lime-infused mint and coriander paste that will brings you the true tastes of Goa

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  Classic Victoria sponge

  Jane Asher's sponge sandwich with whipped cream and strawberry jam is a classic British afternoon tea treat

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  Chicken and pork terrine

  James Martin layers tender moist chicken and succulent pork with Armagnac and herbs in this tempting terrine

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  Berry crumble

  Sat Bains uses hi-tech equipment to cook up his take on a British classic. Our adapted recipe shows you how you can make it at home.

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  Devon Red Ruby sandwich

  This classic beef sarnie gets the top chef treatment, with Michael Caines’s additions of plucky celeriac remoulade and confit garlic and parsley butter

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  Venison liver with butternut squash

  Make the most of what autumn has to offer with Jun Tanaka's seasonal dish of game, sweet squash compote and buttery ceps

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  Smoked eel with pineapple and basil jelly

  Complex yet complementary flavours distinguish Jason Atherton's sophisticated dish from world-renowned restaurant El Bulli

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  Ale-glazed pork chop

  Tony Hadley and Aneke Spacie’s pork chops are smothered in a richly flavoured ale and apple juice glaze, accompanied by sweet caramelised apples

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  Mussels in beer

  Silvana Franco steams mussels in Belgian wheat beer - ideal with some crusty bread to mop up all the creamy juices and strips of bacon