RECOMMENDATIONS

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  Egg fried rice

  This speedy but special egg fried rice from Ross Burden makes a great accompaniment to all manner of Chinese style dishes

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  Figs wrapped in Parma ham

  James Martin combines fruity British chutney with salty north Italian ham in his make-ahead starter

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  Blackberry and apple crumble

  Another simple, yet delicious classic from Rachel Allen, this time a heavenly autumnal dessert

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  Pork and tomato sausages with mustard bubble and squeak

  Try these crisp whole grain mustard-flavoured potato and cabbage patties, topped with pork sausages and a bunch of squidgy roast cherry tomatoes still on the vine

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  Passion fruit tart with coulis

  Carol Maxwell makes a refreshing fruit tart which combines the tangy flavours of lemon and passion fruit with a crisp ginger crumb base

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  Raised pork and bramley apple pie

  Trish Hilferty is the author of Gastropub Classics, published by Absolute Press. e often works at The Eagle in London's Farringdon, which is widely acknowledged as having started the gastropub revolution...

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  Fresh tomato sauce for spaghetti

  Annabel Karmel's children love this meal. You will need to choose good-quality, ripe plum tomatoes to get the best flavour - look for ones with a dark-red colour

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  Potato, chorizo and feta frittata

  Rachel Allen's mouth-watering frittata is packed with potatoes, chorizo and onions and flavoured with aromatic marjoram for a quick tasty meal

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  Raspberry jam

  Home preserving has never been so simple with Darina Allen's recipe for raspberry jam - perfect on toast or scones

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  Côte de boeuf with Béarnaise sauce

  A ready-prepared béarnaise sauce is tarted up with tarragon and served with rib steak in Gary Rhodes' steak supper