RECOMMENDATIONS

• 

  Jerk chicken rice paper rolls with mango sauce

  Jerk chicken makes a succulent filling for rice paper rolls from Gary Rhodes and Martin Maginley

• 

  Shepherd's pie with leeks, goat's cheese and parsley

  Paul Bloxham chooses light, fresh Welsh goat's cheese and meltingly soft leeks for this tasty flag-waving rendition of the family favourite

• 

  Sicilian fisherman’s stew

  Aaron Craze’s recipe for warming fish stew served with bruschetta, aioli and zingy salsa is the perfect foil for those chilly autumn nights

• 

  Classic crème brulée

  For this classic French dessert, Merrilees Parker tries out an old recipe dating back from 1909

• 

  Moroccan lamb with harissa-spiced couscous and chickpea salsa

  Alan Murchison spends time developing the hot and piquant north African flavours in this delicious recipe, and the result is worth the work

• 

  Barbecue sauce spare ribs

  A salty-sweet glaze, with a chilli kick, makes these spare ribs from James Martin taste finger-lickin' good!

• 

  Lamb pilaff

  Diana Henry’s recipe for this spectacular rice dish incorporates the rich flavours and colours of sour cherries, pomegranate, and figs

• 

  Coconut and lime smoothie

  A comfortingly sweet milky drink, this coconut smoothie is delicious poured over crushed ice

• 

  Braised lamb shanks with barley broth

  This slow braise from Peter Gordon yields two courses: a hearty barley broth to start, then a bowl of herby pasta topped with the meltingly tender lamb meat

• 

  Gooey chocolate brownies

  Oli Shute's gloriously rich, fudgy and densely chocolatey brownies make a tempting tea time treat or delectable dessert