RECOMMENDATIONS

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  Mushroom risotto

  Giorgio Locatelli's recipe for creamy risotto, richly flavoured with wild and dried mushrooms, couldn't be easier to follow

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  Asparagus with cheddar sauce

  Shaun Hill’s recipe makes a moreish treat out of this season’s English asparagus, served with a morel mushroom tart

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  Herb roast chicken with buttered peas

  Paul Heathcote's 1 hour version of a traditional family favourite is served with the perfect vegetable accompaniment

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  Lemon posset

  With only 3 ingredients, Claire Clark's classic pudding must be one of the easiest you can make

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  Chargrilled squid with noodles, chilli and fresh coriander

  Paul Rankin makes a spicy noodle dish with the fresh flavours of pickled pepper and coriander

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  Steamed pork and prawn siu mai dumplings

  Chinese Dumplings come in all shapes and sizes and regional variations are many - Ching-He Huang suggests tasty variations of her simple recipe

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  Venison and mushroom pasty

  Sophie Grigson makes perfect autumn picnic fare with a venison, shitake mushroom and juniper pasty

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  Sweet potato falafel with aioli

  Allegra McEvedy makes a delicious vegetarian dish from roasted sweet potatoes served with a light fluffy aioli

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  Sausage, kale and flageolet casserole

  This is one of Allegra McEvedy’s favourite slow-cook recipes, with vitamin-rich kale and flageolet beans to add a touch of class!

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  Cinnamon fritters with flambéed greengages

  James Martin uses a French sloe liqueur called prunelle de Troyes in this recipe, but you could substitute any fruit liqueur to give the dessert a different twist