RECOMMENDATIONS

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  Venison liver with butternut squash

  Make the most of what autumn has to offer with Jun Tanaka's seasonal dish of game, sweet squash compote and buttery ceps

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  Vegetable tempura with Japanese dipping sauce

  Silvana Franco whips up a classic Japanese restaurant dish with seasonal vegetables and a light soy-based dipping sauce

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  Fire-glazed duck with fresh plum dipping sauce

  This Oriental-style duck is delicious served with the fresh plum sauce. If you don't have any plums, nectarines make a surprisingly good substitute.

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  Raspberry vinaigrette

  Try this light summery vinaigrette poured over half an avocado or drizzled over a rocket salad

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  Banana meringue tart

  Dorienne Robinson makes a banana tart with a crisp pastry shell and a fluffy meringue topping

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  Deep-fried onions in Perry batter

  Mark Hix puts an autumn twist to a classic onion ring recipe, with tangy pear cider

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  Arancini with salt and pepper tomato sauce

  This classic Italian snack of risotto balls is a great way to use up any leftovers and served as part of an antipasti platter, says Paul Bloxham

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  Barbecued corn

  Smoked paprika, cayenne and melting butter give Caroline Hire's corn a well-deserved place on the barbecue

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  Garlic and rosemary escallops of veal with cauliflower mash

  These veal escallops, filled with garlic and rosemary and served on creamy cauliflower mash, make an impressive main course by James Martin

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  Veal Holstein

  Go over all retro with Allegra McEvedy’s 1970s dish of veal escalopes topped with a fried egg and anchovy fillets