RECOMMENDATIONS

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  Clean-tasting greens

  In Nigel Slater's simple recipe, the pure, clean, fresh taste of steamed pok choi, choy sum, or mustard greens, is tastefully dressed with a slather of oyster sauce

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  Frankfurter kedgeree with fondue

  Simon Rimmer cooks a meatier version of this classic Scottish rice dish

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  Braised lamb with flageolet mash

  Merrilees Parker shares a recipe for an ideal autumn dish of tender lamb neck fillet cooked with a herby flageolet mash

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  Chicken in a coriander sauce

  For a flavoursome way to pep up some chicken, try Madhur Jaffrey’s delicious recipe

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  Potato scones

  Hugh Smith's potato scones are easy to prepare, quick to cook, and best served with lashings of butter!

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  Cashel blue and port dip

  A creamy dip from Clodagh McKenna, delicious served with breadsticks, fennel, celery or wedges of pears

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  Mixed vegetables in a mustard and cumin sauce

  Black mustard, cumin and onion seeds give a kick to potatoes, cauliflower, carrots and tomatoes in Madhur Jaffrey's flavoursome vegetarian dish

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  Spinach vichyssoise

  Allegra McEvedy adds puréed spinach to this classic French leek soup and serves it with a lemon and ricotta-topped crostini

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  Chocolate-dipped walnuts

  Mark Hix’s perfect little Christmas treats are simple to prepare and can be made about a week ahead.

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  Partridge with caramelised cauliflower puree

  Michael Caines transforms the humble cauliflower into a rich and flavoursome puree, perfect with crisp roasted partridge and a wild mushroom fricassee