RECOMMENDATIONS

• 

  Coq au vin

  An overnight marinade adds depth to Daniel Galmiche's French classic

• 

  Honey nut spread

  Once you've tried Thomasina Miers' moreish nutty spread, you'll find all sorts of way to use it

• 

  Tapenade

  Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet

• 

  Paratha roti

  Gary Rhodes and Fazil Bacchus show the Indian influence on Trinidadian cooking with rich and flakey paratha bread to serve alongside curries

• 

  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

• 

  Crayfish cocktail

  James Martin's sophisticated twist on prawn cocktail using sweet tender crayfish and fresh mayonnaise makes a delightful starter

• 

  English apple and walnut strudel

  The word for strudel literally means 'whirlpool' in German representing the layers of thin dough swirled around the spiced fruit filling. Try Jun Tanaka's British take on the dish

• 

  Aubergine, potato and chick pea balti

  This richly spiced curry from The Vegetarian Society is a wonderful example of the Birmingham Balti

• 

  Fish and chips

  Double cooked chips are the secret to this British favourite from Roopa Gulati

• 

  Classic carbonnade

  Tom Parker Bowles' recipe for this famous Belgian casserole of beef cooked in a rich, dark beer sauce is ideal for both family and entertaining