RECOMMENDATIONS

• 

  Berry jelly

  Making your own jelly is just as easy as the packet variety, but much healthier as it's made with fresh fruit.

• 

  Bibimbap (vegetable, pork and rice bowl)

  Karen Choi shows John Torode how to make a traditional Korean dish using doragee (a root veggie) and bracken stalks - feel free to use whatever vegetables you prefer

• 

  Tagliatelle with roast pumpkin

  A warming yet fresh-tasting pasta dish for cold nights from Diana Henry

• 

  Thai chicken curry

  Making your own Thai curry paste is easy than you might think - substitute chicken for tofu, fish or any other meat to vary the recipe

• 

  Cumberland sausage toad in the hole

  The addition of field mushrooms and tomatoes to Austen Davies' toad in the hole makes this dish a meal in itself

• 

  Peppered venison with wild mushrooms and black pudding spätzle

  For a stylish game dish, try Anton Edelmann's tender venison and traditional German pasta served with a Brussels sprout purée

• 

  Lamb Biryani

  Madhur Jaffrey's flavoursome lamb biryani is studded with onions, sultanas and almonds and topped with hard boiled eggs

• 

  Crispy nibbles with spicy tuna crepes

  Strong flavours in the form of cheddar, smoked sausage and tuna are the highlights in Martin Blunos’s recipe

• 

  Monkfish with vermouth and tarragon cream

  A light and creamy herb sauce with an edge takes Matt Tebbutt’s monkfish dish to another level

• 

  Ribollita

  Arthur Potts Dawson shares his recipe for the famous Tuscan bread and vegetable soup, whose name means “reboiled” in Italian