RECOMMENDATIONS

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

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  Tea barm brack

  Matthew Fort makes an old Irish teatime classic of rich fruit bread, traditionally made at Halloween with a ring and a coin baked into it. According to legend, whoever finds the coin will be rich and if you find the ring you'll marry within the year!

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  Pepper crusted monkfish with mustard dill sauce

  A cracked pepper crust adds oomph to monkfish and a creamy dill sauce rounds off this splendid offering from James Martin

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  Crispy duck salad

  Aaron Craze takes the stodge out of traditional crispy duck pancakes and pairs the meat with a refreshing salad and a zingy dressing

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  Sweet and sour pumpkin curry

  Sweet and sour flavours combine with subtle spicing in Khatta Meetha, a Marwari vegetable dish from Gunjan Goela

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  Fillet steak with beetroot rosti

  Swiss rosti is traditionally made with grated potato. Rohan Gordon’s colourful version includes freshly grated beetroot - perfect for accompanying pan-fried steak

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  Mint labne

  Matt Tebbutt flavours this creamy Middle-eastern cheese with lemon zest, making a tangy side dish that's great with pitta bread

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  Navarin of Kentish lamb with orange and buttered new potatoes

  Richard Phillips slow-cooks lamb necks with vegetables and dried orange peel for a rich and unctuous dish

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  Ginger squid salad

  Jason Atherton cooks Thai-influenced ginger squid salad, bursting with fresh, zingy flavours

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  Cauliflower soup

  Add Arthur Potts Dawson’s classic soup to your list of easy winter favourites