RECOMMENDATIONS

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  Partridge with pear purée and parsnips

  Aiden Byrne cooks a rich autumnal feast that he suggests serving with a creamy truffled mash

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  Grilled Scottish langoustine with fresh herbs

  Arthur Potts Dawson demonstrates an impressive dinner party dish with these delectable grilled Scottish Langoustines served on a bed of dill.

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  Poached caramelised pears with poire william sabayon

  James Martin makes sticky caramel coated pears served with Gateaux Bordeaux and pear-scented sabayon

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  Herb marinated peppers on bruschetta with home made pesto

  This terrific trio of recipes from Mike Robinson makes a great canapé combination for all manner of occasions

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  Fisherman’s relish

  The surprise ingredient of Theodore Kyriakou’s traditional fishermen’s spread is rabbit – perhaps because rabbits are so plentiful on the Greek islands

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  John Dory with crushed new potatoes

  Whole garlic and thyme-baked fish sit atop olive oil, anchovy and chilli-spiked vegetables in Bjorn Van Der Horst's supper for two

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  Roast chicken with herbed cream cheese

  Galton Blackiston prepares a colourful dish of crispy skinned chicken with a vivid tomato sauce

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  Veal paillard

  Tom Parker Bowles keeps it simple in this French recipe for tender, paper-thin fillet served along with a piquant chicory salad

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  Coconut broth with noodles and chargrilled chicken

  Paul Merrett adds seasonal vegetables to his Asian broth – this recipe is full of springtime produce, but substitute others during the rest of the year

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  Ultimate roast beef

  Matt Tebbutt’s classic recipe involves a juicy strip of sirloin marinated in thyme, garlic and pepper for a few days and served with a homemade horseradish cream