RECOMMENDATIONS

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  Onglet steak with fondant potatoes

  Melting port butter makes an unctuous sauce for Matt Tebbutt’s tender steak supper

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  Qaliya mehtabi (creamy chicken curry with almonds)

  Almonds, yogurt and cream are combined with an array of spices in Mughlai cook Salma Husain's sumptuous dish garnished with a regal flourish

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  Haggis stuffed chicken with roasted root vegetables

  John Quigley’s twist on the modern British dish also known as ‘Balmoral Chicken’ is to brush it with Dijon mustard to add another element of flavour

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  Woodcock with salsify and cavalo nero

  Try Matt Tebbutt's hearty British dish of roast woodcock with garlicky toast, stir-fried salsify, black kale and scented bread sauce

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  Baked plums on brioche

  Matthew Fort cooks a simple, economical dessert using seasonal autumn fruits

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  Dahl and chapattis

  Jo Wood’s red lentil dahl is served with fresh chapattis made with whole-wheat flour – they’re easier to prepare than you might think

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  Austrian apple strudel

  Margaret Rees takes no shortcuts making the paper thin pastry and spiced apple filling for this traditional Austrian pudding

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  Zesty orzo salad

  For a piquant side dish that's great for buffets, barbecues and picnics, try Caroline Hire's lemon and caper pasta salad

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  Rack of lamb niçoise

  Angela Hartnett serves succulent roast lamb with a garnish of courgettes, tomatoes and olives

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  Boozy toffee sauce

  Rachel Allen's boozy toffee sauce makes a nice change from Brandy butter.