RECOMMENDATIONS

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  Pork ribs with coleslaw

  Matt Tebbutt’s rendition of an American favourite speaks of summer days

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  Stracotto al vino rosso

  This rustic Italian beef and red wine dish is one of Theo Randall’s favourites. He cooks it on a Sunday, serving it with purple sprouting broccoli and polenta

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  Farro salad with tomatoes

  Theo Randall uses nutty, wholesome farro grains to form the basis of this quick and healthy salad - perfect for a simple supper, packed lunch or picnic

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  Rich chocolate mousse

  For a deliciously dark, rich and indulgent dessert, this glorious chocolate mousse from Tamasin Day-Lewis fits the bill perfectly

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  Dressed crab

  Rachel Allen offers an alternative to traditional dressed crab - crabmeat topped with white sauce and buttered crumbs served in the shell

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  Prune and almond tarts

  Pure indulgence from James Martin - crisp, golden pastry cases filled with frangipane and juicy prunes

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  Lamb in black pepper sauce

  Black pepper was on the scene way before chillies reached the Indian subcontinent - Reza Mahammad’s rich curry sings its praises

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  Mushroom duxelle tartlet with poached eggs and hollandaise sauce

  Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions

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  Witch's eyeball punch

  Rachel Slack’s fruity lychee and grape punch is terrorific for Halloween!

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  Sprouted bean ussal

  Anjum Anand’s mixed bean and vegetable starter combines an aromatic mixture of spices, with a hint of coconut