RECOMMENDATIONS

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  Saffron and cardamom rice trifle

  Cyrus Todiwala’s Anglo-Indian trifle combines rose and raspberry jelly with sponge soaked in vodka raspberries and a saffron and rice base

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  Albondigas (meatballs)

  Gino D'Acampo's mouth-watering meatballs are served with a flavoursome Chipotle sauce which gives a distinctive Mexican flavour to this dish

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  Scallops with capers and cime di rape

  Arthur Potts Dawson cooks cime di rape, a variety of turnip greens with a bitter flavour, with simple herbed scallops

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  Chocolate muffins

  Chocaholics will love Paul Hollywood's recipe for home-made chocolate muffins, generously filled with chocolate chips and pieces of chocolate

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  Chocolate amarone slice

  Paul Heathcote makes the perfect weekend hot weather dessert – a slice of chocolate heaven

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  Dead man's fingers

  Get the kids to help make these mini toad-in-the-holes look as scary as possible. From Tana Ramsay

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  Tomato soup

  For a luxurious soup try Paul Bloxham's sophisticated recipe, flavoured with fresh herbs and enriched with cream

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  Grilled prawns with brown crab aioli

  Increase the quantities and serve Aaron Craze’s delicious prawns with drinks or as an easy starter

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  Chilli crab with Asian scented rice

  James Martin serves sweet and spicy crabmeat with fragrant herb-flecked rice

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  Chop house steak with rocket and parmesan salad

  Nick Nairn serves up a hearty meal of rib-eye and peppery rocket and parmesan salad with a tangy vinaigrette