RECOMMENDATIONS

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  Huitlacoche quesadillas

  Thomasina Miers dares to be different with this Mexican dish using an edible corn fungus

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  Risi e bisi (rice with peas)

  Matthew Fort’s version of this Venetian soup is made the classic way, with fresh peas and risotto rice and plenty of parmesan

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  Spicy pork balls wrapped in lettuce leaves with Thai herbs

  There's more to mince then boring spag bol spice-up minced pork with Tom Parker Bowles

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  Partridge with pear purée and parsnips

  Aiden Byrne cooks a rich autumnal feast that he suggests serving with a creamy truffled mash

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  White asparagus and prosciutto with cheese fondue

  The delicate flavour of white asparagus goes well with this rich, creamy Montgomery cheddar fondue, in a recipe by Stuart Gillies

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  Lion head soup

  This sensational Shanghai dish of large crab meat and pork balls, from Gary Rhodes, is served in an aromatic broth that's both soothing and delicious

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  Lamb Biryani

  Madhur Jaffrey's flavoursome lamb biryani is studded with onions, sultanas and almonds and topped with hard boiled eggs

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  Heart-shaped jam biscuits

  This sweet and sticky biscuit from Tana Ramsay is not only fun to make, but a treat for the eyes

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  Smoked eel with beetroot

  Eel, a fairly rich fish, goes perfectly with the tanginess of beetroot in Arthur Potts Dawson’s recipe

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  Vietnamese salad with nuoc nam

  Gary Mehigan’s cabbage, shallot, cucumber and papaya salad with nuoc nam (fish sauce) would make an interesting addition to a buffet table