RECOMMENDATIONS

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  Buttered pecan and maple syrup ice cream

  Enjoy this rich creamy treat from Liz Franklin's Ice Cream

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  Chicken earle

  Ann Keeling makes a chicken and vegetable gratin with a crisp cheesy top

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  Pine nut and carrot roast with mushroom sauce

  Rose Elliot dresses up a nut roast - serve it with roast potatoes and trimmings for a classic vegetarian feast

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  Smoked haddock kedgeree

  Tana Ramsay shows how to rustle up this hearty Anglo-Indian dish for breakfast

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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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  Artichoke, goat's cheese and asparagus tartlets

  Sophie Mitchell prepares lovely little tartlets using artichoke hearts as the base in a light and delicious alternative to pastry

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  Cantonese-style fish

  Ken Hom's steamed fish fillets with a medley of oriental flavours make a memorably tasty meal. Created for Seafood Week

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  Tagliatelle with roast pumpkin

  A warming yet fresh-tasting pasta dish for cold nights from Diana Henry

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  Niçoise salad with rhubarb and orange dressing

  Gary Rhodes puts a fruity twist on a classic French Nicoise salad

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  Bacon and cabbage with champ and parsley sauce

  Try some traditional Irish cooking with Norah Brown's hearty boiled bacon, perfectly accompanied by cabbage and creamy sauce