RECOMMENDATIONS

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  Porridge with almond roasted peaches

  Tana Ramsay dresses up oats with syrupy, toasted almonds and plump, oven-roasted fruit

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  Catalan chicken with picada

  Diana Henry shows you how to thicken a casserole the traditional Catalan way – with a paste of bread, sweet biscuit and nuts

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  Hazelnut cake

  Theo Randall gives an Italian twist to the traditional British dessert of cake and custard, by serving warm hazelnut cake scattered with grated chocolate and light, frothy zabaglione

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  Santa’s Little Helper

  Cup your hands around this tasty tipple and feel toasty inside and out. Fruity and comforting, the smooth warmed golden rum perfectly complements the dry cranberry and sour apple. This drink can easily be made in larger quantities for groups or parties.

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  Cinnamon fritters with flambéed greengages

  James Martin uses a French sloe liqueur called prunelle de Troyes in this recipe, but you could substitute any fruit liqueur to give the dessert a different twist

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  Sichuan sweet chilli prawns

  The tongue-tingling flavours of Sichuan come alive in Ching-He Huang’s recipe for spicing up prawns

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  Malva pudding

  A South African variation of Sticky Toffee Pudding from Marianne Williams

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  Roasted garlic and pumpkin hummous

  Allegra McEvedy makes the best of the new season pumpkins with a quick and easy recipe for an autumnal mezze

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  Halibut and white asparagus in lemon grass and coriander broth

  A healthy meal with fresh Asian flavours, from Stuart Gillies

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  Trio of smoked salmon

  Royal smoked salmon, gravalax and beetroot smoked salmon are served with three salads in this smart starter by Gary Rhodes