RECOMMENDATIONS

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  Goan mutton vindaloo

  Tom Parker Bowles’ flavour-packed vindaloo was inspired by Indian cookery writer Camellia Panjabi

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  Langoustines with a mouli remoulade and mussel vinaigrette

  Matt Tebbutt combines freshly cooked langoustines with a rich mouli and caper salad to make a sensational dish

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  Seared roebuck with mash and bourguignon style sauce

  Mike Robinson's tasty venison cooked with bacon, onions and red wine is served with buttery mashed potatoes for an enjoyable main meal

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  Mustard crust cottage pie

  Brian Turner cooks a frugal family favourite that feeds four for a fiver

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  Veal Holstein

  Go over all retro with Allegra McEvedy’s 1970s dish of veal escalopes topped with a fried egg and anchovy fillets

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  Ribollita

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

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  Tagliatelle with roast pumpkin

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

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  Mushrooms on toast

  Arthur Potts Dawson makes the most of autumn mushrooms in this flavour packed dish

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  Butternut squash soup

  Ground ginger and orange juice adds a fragrant note to Gary Rhodes autumnal soup

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  Loin of venison en croûte

  Parsley pancakes, chopped fennel and mushroom and venison loin are encased in deliciously crisp puff pasty in Galton Blackiston’s dinner party centrepiece