RECOMMENDATIONS

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  Madeira sauce

  James Martin's rich sauce goes perfectly with tender beef

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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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  Herdwick mutton pudding with black pea and caper gravy

  Steamed meat and kidney puddings in a home-made suet pastry make a hearty British meal, from Nigel Haworth

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  Lime and coconut steamed fish

  Parsee cook Farzana Contractor makes Patrani Machi, steamed fillets of fish with a spicy green lime and coconut marinade

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  Blackened monkfish with cucumber salad

  Served with a spicy bean and rice dish, Charita Jones’ traditional Cajun method is a delicious way to cook fish

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  Green-spiced pheasant with kedgeree

  Viveh Singh urges you to try pheasant in this aromatic dish.

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  Gnocchi ravioli primavera in a lemon butter broth

  Aaron Craze's interpretation of Gennaro Contaldo's recipe combines fresh spring vegetables in ravioli-shaped gnocchi

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  Sussex pond pudding

  Sophie Grigson makes a traditional British favourite, using limes instead of lemons for a delicious zesty pudding

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  Spicy tomato and apple chutney

  Rachel Allen deliciously fruity, spicy chutney will really liven up cold meats, pies and cheese

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  Braised lamb with flageolet mash

  Merrilees Parker shares a recipe for an ideal autumn dish of tender lamb neck fillet cooked with a herby flageolet mash