Clodagh McKenna makes chocolate mousse with a difference served in baby beer glasses
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
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
