RECOMMENDATIONS

• 

  Smoked trout pâté

  Silvana Franco's versatile pâté with pickled cucumber can be served as a starter, picnic dish or party canapé

• 

  Honey-roasted ham hock with red cabbage and piccalilli

  Jason Atherton’s melt-in-the-mouth ham takes a little time to prepare, but the results are definitely worth it

• 

  Peppered sirloin steak

  Gary Rhodes keeps steak simple, seasoned with only black peppercorns

• 

  Lamb with smoked garlic and Provencal vegetables

  Daniel Galmiche serves pan-fried lamb chops with roasted tomatoes, Provencal vegetables and sauce vierge in typical French style

• 

  Salt and pepper prawns with tomato salad

  Bill Granger’s crispy prawns, with just a hint of chilli, make a perfect starter or even a light lunch

• 

  Cinder toffee

  Christine Grimshaw shares her favourite recipe for glossy toffee - perfect for passing around at Halloween and Bonfire Night parties

• 

  Smoked eel and apple soup

  Rich eel and fresh apple combine in Aiden Byrne's creamy autumnal soup

• 

  Herbed partridge with sprout and chestnut risotto

  For an elegant alternative to the traditional Christmas lunch, try Jason Atherton's flavoursome game bird with a suitably festive risotto

• 

  Spicy meatballs

  Wendy Syke’s way of turning minced beef into delicious meatballs served in a coconut-based, spicy tomato sauce is comfort food at its best

• 

  Double cheese smoked haddock

  Gary Rhodes serves cheddar and Gruyère melted over poached smoked haddock with buttered spinach