RECOMMENDATIONS

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  Lamb Biryani

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

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  Pot au feu with rabbit and bacon

  Winter vegetables, cabbage balls and spinach dumplings make this a hearty one-pot meal from Paul Merrett

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  Poached eggs in red wine

  This classic French recipe of poaching eggs in wine is what inspired Merrilees Parker to become a chef, with its bold flavours and colours

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  Glazed back bacon with champ

  Gary Rhodes serves up an Irish delicacy, Black Bacon, with another Irish favourite

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  Partridge with pear purée and parsnips

  Aiden Byrne cooks a rich autumnal feast that he suggests serving with a creamy truffled mash

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  Spaghetti with monkfish and clams

  An easy seafood sauce that can be made while the pasta is cooking, from Arthur Potts Dawson

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  Peppered lamb steak with creamed leeks

  Gary Rhodes' lamb has a sweet redcurrant jelly glaze and is served with butter and cream-enriched leeks

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  Long Island iced tea

  Clinton Weir offers his recipe for this classic cocktail – a heady mix of vodka, white rum, gin, white tequila and triple sec…

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  Loin of lamb with black pudding and creamy leeks

  Fromage frais leeks and a simple butter sauce add the finishing touches to James Martin’s mustard-crusted lamb

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  White onion soup with scallops and chorizo

  A creamy white soup with a shocking orange drizzle of chorizo oil, from Paul Merrett