RECOMMENDATIONS

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  Kosher chicken soup

  Vanessa’s credit crunch lunch makes the most of roast chicken leftovers, using the leftover meat in salads and sandwiches and the carcass for this soup

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  Apple and plum crumble

  Sweet, cinnamon-scented apples and juicy plums are topped with crisp oat crumble in this rustic dessert from Jane Wiseman and Kathy Finkin

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  Banana and peanut butter muffins

  Rachel Allen's tempting muffins are made with bananas and crunchy peanut butter and are simply irresistible

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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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  Grilled pork cutlet with prunes d'agen

  Chris Galvin serves simple pork chops with creamy mash and boozy prunes

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  Nettle ravioli

  Handled correctly, the humble nettle can make a dramatic and delicious change from the norm suggests Theo Randall

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  Green tea ice cream

  Everyone loves ice cream and this one from Antony Worrall Thompson is a winner!

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  Rump steak with stout and mustard gravy

  Stout, English mustard and caramelised onions combine to make a luxurious sauce for Gary Rhodes' rump steak

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  Tapenade

  Alex Mackay shares the recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled red mullet

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  Fast rabbit and prawn casserole

  Jun Tanaka's easy casserole is packed with seasonally spring flavours of peas, asparagus and morel mushrooms