RECOMMENDATIONS

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  Pumpkin soup with cheese toasties

  Pumpkin and sage are a wonderful pairing and the toasties that accompany this velvety soup are made using Sage Derby, the flavour-packed cheese from Silvana Franco’s home city

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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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  Aubergine, potato and chick pea balti

  This richly spiced curry from The Vegetarian Society is a wonderful example of the Birmingham Balti

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  Creamy fennel

  Gary Rhodes combines lemon juice, crème fraîche and fennel in this simple starter or side dish

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  Italian bubble and squeak

  Arthur Potts-Dawson, London’s leading eco-friendly chef, cooks ribollita – an Italian take on bubble and squeak that literally means ‘reboiled’

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  Keema samosas

  Silvana Franco makes tasty Indian finger food with minced lamb and spices – perfect for entertaining.

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  Bullfighter's beef stew with macaronade

  Beef and pasta work well together in Rick Stein's warming stew with macaroni

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  Chocolate, hazelnut and caramel tart

  Rachel Allen's gloriously rich and luxurious tart has a hazelnut caramel layer topped with a creamy chocolate layer

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  Roasted chicken breast with courgette stuffing

  For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of plain flour into the cooking juices and add 120ml of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve

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  Dhal with chilli and garam masala mash

  Rachel Allen makes a delicious Indian-inspired dish accompanied with a spicy mash