RECOMMENDATIONS

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  Fish goujons with tartar sauce

  Fish fingers aren’t just for kids, as Tana Ramsay shows in this version, adding parmesan and paprika for a more grown-up flavour

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  Roast pigeon with Jerusalem artichokes

  Rediscover the flavour of game with Thomasina Miers’ simple wood pigeon with charred Jerusalem artichokes and a vivid green parsley oil

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  Spice cakes with walnuts and figs

  Richard Corrigan finishes his dinner party menu with a delicious dessert with seasonal figs and walnuts

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  Coddled eggs with butternut squash

  Sat Bains serves an impressive autumnal dish baked in kilner jars – but make sure your scales are accurate to the gram!

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  Caramelised Orange Tart

  This wonderfully refreshing tart from Michael Caines combines crisp shortcrust pastry with a tangy orange filling and Chantilly cream to make a delicious dessert

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  Pavlova (two ways)

  Jane Johns' pavlovas are studded with fresh berries in summer and cherries and angelica in winter

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  Lamb shish kebab

  Kazan Restaurant’s Levent and Bulent Hassan show how to cook a truly authentic Turkish lamb kebab

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  Lamb shanks

  Antony Worrall Thompson gives lamb shanks a lift with long, slow cooking and a generous amount of red wine!

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  Raspberry and elderflower trifle

  Paul Rankin is proud of his trifle combination; however feel free to use up what you have in the house: biscuits instead of Madeira cake, raspberries instead of blackberries… After all isn’t that just how trifles came about in the first place?

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  Garlic bread

  Perk up a plain ciabatta with Galton Blackiston's garlic rich butter