A to Z

Full of gutsy Mediteranean flavours, Giorgio Locatelli's octopus recipe makes an excellent starter

A reduced red wine sauce and crisp bacon transforms baby squid into a very grown up dish from Matt Tebbutt

The fresh, briney flavour of the cockles are perfect with bacon. Mop up the juices with savoury laver bread to complete this traditional Welsh dish by Mark Hix

Ainsley Harriot makes an impressive fish dish for the barbecue with this recipe for bacon and sage wrapped monkfish and pungent aioli

Rachel Allen’s classic treats are made first by poaching, then baking for that distinctive chewiness

From Tamasin Day-Lewis, a robustly flavoured warm dip of anchovies, butter, olive oil and garlic, to serve with raw vegetable chunks

Flavoured with aromatic bay leaves, Tamasin Day Lewis's mouth-watering monkfish parcels are simple to make and quick to cook

Rachel Allen offers a choice of three fabulously tasty fillings for baked potatoes

Theo Randall prepares a rustic Italian dish of Sardino al Forno with fennel seeds, parsley, pine nuts, chilli and breadcrumbs

An real Autumn warmer of whole stuffed squash from Matt Tebbutt