RECOMMENDATIONS

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  Rhubarb and ginger crumble

  Simple to make and delicious to eat, James Martin's ginger and rhubarb crumble will be an all-time favourite

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  Crème brûlée

  Matt Tebbutt bakes his custard, taking the pressure off all that stirring and thickening, to make this classic French dessert

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  Onion marmalade

  Ainsley Harriot's onion marmalade will last for up to two months if stored in sterilised jars and makes a great staple to enjoy with cold meats, cheeses and meat pies

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  Sausage and pea risotto

  Vary the sausages you use in Ainsley Harriot's risotto - top notch pork and leek or Toulouse sausages are both particularly good

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  Rooster Potato Goulash

  In this adventurous take on a Hungarian classic, Andrew Fairlie shows us how to make a satisfying meal-in-a-hurry

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  Italian sausage and tomato pasta

  Satisfy your craving for comfort food with Aaron Craze’s pasta with spicy Italian sausages in a rich tomato sauce

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  Fennel minestrone

  Arthur Potts Dawson makes the perfect winter warmer that's also a bargain at 87p a serving!

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  Lavender and lemon lamb

  Lavender flowers and lemon zest make a surprisingly good seasoning for lamb - Sophie Grigson serves creamed beluga lentils on the side

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  Chilli and tamarind barbecued fish

  Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this Pomfret Recheado, from Ananda Solomon

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  Chocolate mousse

  Orange zest and liqueur give a warmth to Bernhese Woodman's chocolate mousse