RECOMMENDATIONS

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  Japanese omelette with tuna salad

  Nic Watt cooks a classic Japanese omelette with many layers, and serves it with a umami-packed tuna and edamame salad

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  Chicken and sun-blushed tomato salad

  Fragrant chicken and olives, spices and succulent sun-blushed tomatoes make up this tempting salad by Ainsley Harriot

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  Chestnut, onion and mushroom soup

  Anthony Demetre suggests making this autumnal soup with any type of wild mushroom - for a touch of luxury, sprinkle over a little shaved truffle as you serve it

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  Lemon curd with drop scones

  Glorious and easy to make, Rachel Allen's drop scones are best served warm with her creamy, zingy lemon curd

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  Coconut and raspberry millefeuilles

  Create Anjum Anand’s light-as-a-feather pastry dessert for a special dinner party

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  Baked fruits with brillat-savarin mousse

  Honey-roasted plums nestle among dark fruits and whipped cream cheese in Jun Tanaka's autumnal dessert

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  Guinea fowl with mushrooms, smoked bacon and baby onions

  Lawrence Keogh makes an autumnal dish of braised guinea fowl and mushrooms in a reduced white wine sauce

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  Filipino spring rolls

  Mae Williams and John Torode cook traditional Fillipino crisp fried snacks paired perfectly with a vinegar and onion dipping sauce

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  Venison kebabs with carrot salad

  Jun Tanaka’s spicy venison kebabs come with a crunchy carrot and cumin salad and a cool mint and yoghurt dressing

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  Ginger nut key lime pie

  A taste of sunny USA is encapsulated in this zesty dessert by Charita Jones