RECOMMENDATIONS

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  Chocolate terrine with Agen prunes and Armagnac

  Paul Merrett makes an impressive dinner party dessert that will even tempt non-chocoholics!

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  Sambutes

  These stuffed miniature tortillas – adapted by Tom Parker Bowles from Mexican food author, Elisabeth Lambert Ortiz – are ideal to serve with drinks

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  Toffee apples on sugar-glazed barmbrack

  If you can’t get your hands on barmbrack, try Paul Rankin’s recipe with brioche instead - for a really showy dessert, decorate with spun sugar

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  Lamb and tomato tagine

  Slow-cooked spiced lamb simmered in spiced tomato sauce is a superb main course from James Martin

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  Classic carbonnade

  Tom Parker Bowles' recipe for this famous Belgian casserole of beef cooked in a rich, dark beer sauce is ideal for both family and entertaining

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  Blackberry and apple pie

  Blackberries, apples and Devonshire clotted cream make Marjorie Reeves's pie the perfect English dessert

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  Roast venison chop with celeriac puree and parsnip chips

  It’s the perfect time of year for Galton Blackiston’s superb combination of rich roast venison, creamy celeriac and crunchy parsnips

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  Pork dumpling and salt-fish hotpot

  Jason Atherton cooks his favourite dish from Singapore - this traditional dish combines the flavours of prawns, pork, spring onions, aubergines and ginger and is always served in a clay pot

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  Pot-au-feu

  French for “pot on the fire”, this is a classic French dish usually made with meat and vegetables. James Martin makes a creamy seafood version

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  Morston smoked kipper pate

  A fish pate that is elegant in its simplicity, from Galton Blackiston