RECOMMENDATIONS

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  Smokey barbecue ribs

  To cook Tom’s ribs, you will need a barbecue with a lid – you are going to be smoking them slowly for 5-6 hours

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  Kakori kebab

  These minced lamb kebabs from Mughlai cook Salma Husain are enriched with kidney fat and sweetened with cloves - ideal to cook over a hot barbecue

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  Poached eggs in red wine

  This classic French recipe of poaching eggs in wine is what inspired Merrilees Parker to become a chef, with its bold flavours and colours

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  Garlic baked custards

  Kirsty Smallwood adds roast garlic to these baked egg custards and suggests serving them with sautéed mushrooms for a truly tempting supper

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  Double ginger cake

  Lightly crisp on top and with a good, open texture, Nigel Slater's ginger cake is light, moist and delicately gingery.

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  Salmon kedgeree

  Carolyn Chesshire adds cream and quail eggs along with the pink tinged fish to transform this homely dish into a truly decadent one

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  Jerusalem artichoke soup with foie gras

  A creamy winter soup with a decadent twist from Jun Tanaka

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  Chocolate simnel cake

  Matt Tebbutt’s chocolate simnel cake is made with two types of marzipan sandwiched between sponge and topped with chocolate truffles and glazed almonds

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  Partridge with cider, brandy and apples

  A warming, autumnal dish from Diana Temperley that combines the richness of game with the tang of British-grown apples

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  Bucatini with bacon and mascarpone

  Matt Tebbutt’s cheap and easy-to-prepare pasta dish uses a piece of bacon to make a stock - a great thrifty tip