Come hungry. Enjoy starters, mains and desserts

<p>Come hungry. Enjoy starters, mains and desserts</p>

Luxurious Lobster Thermidor

<p>Richard Corrigan’s elevated autumn feast opens with plump scallops in the shell, served with lemon brown butter and pumpkin seed pesto. For the main, beef short rib is slow-braised in Guinness with fennel seeds and mandarin peel until meltingly tender, set on a swirl of sweet pumpkin purée, topped with tangy pickled onions, and served alongside buttery confit potato and chargrilled Hispi cabbage. To finish, Richard’s Irish-style orange marmalade pudding with warm vanilla custard.</p>

Corrigan’s Braised Short Rib

<p>Begin with José’s house-made croquetas, filled with acorn-fed jamón and brandada de bacalao – a whipped salt cod and potato dip – served with breadsticks. The centrepiece is tender, slow-cooked suckling lamb leg finished with lamb jus, accompanied by crispy patatas bravas and herby allioli lightened with yoghurt. On the side, a bitter endive salad with orange segments is tossed in a lemon and honey vinaigrette. To finish – everyone’s favourite – Basque cheesecake with a dollop of jammy strawberry compote.</p>

Castilian Suckling Lamb

<p>A feast of autumn flavours from Angela Hartnett. Start with a salad of roasted squash, gorgonzola, and bitter leaves, served with rosemary focaccia (saving some for the saucy main course to come). Ox cheeks are slow-braised in Chianti until meltingly tender, served on creamy Parmesan polenta with a drizzle of salsa verde. To finish, torte di nocciole – a hazelnut cake with a crunchy demerara topping – served with espresso &amp; mascarpone cream.</p>

Chianti-Braised Ox Cheeks

<p>Angela Hartnett's autumnal feast takes inspiration from every corner of Italy. Begin with a selection of antipasti – best enjoyed with a glass of wine – including bright green nocellara olives, rosemary focaccia, and cacio e pepe arancini made with Pecorino and Parmigiano Reggiano. Then, an autumn salad of roasted squash, Lombardy gorgonzola, and bitter leaves. For the main event, there’s a hearty Florentine T-bone steak to share, served with herby salsa verde and rosemary roast potatoes. To finish, hazelnut sponge with a crunchy demerara topping, served with mascarpone and espresso cream.</p>

Bistecca alla Fiorentina

<p>Start by getting your hands dirty: sautéed shell-on prawns, drizzled with lemon, garlic and chilli butter, served with toasted sourdough on the side. Next, Daffodil Mulligan’s classic HG Walter pork belly cured in a sugar pit for around 10 days until perfectly flavourful and finished with a sticky maple glaze. It’s served with a crunchy apple and cabbage slaw, tossed in a lip-tingling jalapeño hot sauce dressing, and thick-cut chips with confit garlic aioli for dipping. To finish, a Corrigan's restaurant classic: strawberry mess with lime and elderflower mascarpone.</p>

Sugar Pit Pork

<p>Begin with house-made sourdough and butter, alongside Loire Valley Crottin goat’s cheese drizzled with honey, served with pickled red onion and roast sherry vinegar beetroot. Next, a French country classic: Provence-style daube of pork cheeks, slow-braised in veal stock until tender, with smoky lardons, chestnut mushrooms, tomatoes, and a splash of white wine. It’s served on a bed of buttery mashed potatoes. To finish, Michel’s take on sticky toffee pudding – topped with a tarte Tatin–style apple half – and served with tangy Chantilly cream. “It’s just so, so yummy,” says Michel.</p>

Michel’s French Feast

<p>Atul's elevated Indian feast starts with paneer marinated in kadhai spices and mixed with peppers and tomatoes. Next, spatchcock poussin - or young chicken - is rubbed with gentle vindaloo spices then roasted and served with a vindaloo gravy, featuring tomato, garlic, chilli, turmeric and cloves. Kolkata-style bhapa doi is a steamed yoghurt pudding flavoured with fragrant rose petals and garnished with pistachios. </p>

Goan-Spiced Feast

<p>Start with tear-and-share flatbread and a moreish pistachio and feta dip that Sabrina warns is "pretty much impossible to stop eating." The lamb shank tagine takes its cues from North Africa, with a subtle Persian twist. Lamb shanks are slow-cooked until falling apart with warming cinnamon and cumin, along with handfuls of fruits and nuts. “Dried figs are intensely sweet, but they soften in the liquids of tagine,” says Sabrina. “The sweetness is balanced by the North African preserved lemon, while sour barberries are a nod to my own Persian background.” On the side, there's roasted aubergine in a honey rose harissa glaze topped with toasted sesame and butter pilaff. Save room for dessert – Sabrina’s decadent spiced cake is drenched in a toffee, coffee and cardamom sauce.</p>

Slow-Cooked Lamb Shank Tagine

<p>Michel Roux's feast of French flavours starts with lighter-than-air cheese gougères: Comté &amp; Gruyère-filled choux puffs, balanced with a green leaf salad in mustardy Roux house vinaigrette. To follow, coq au vin, a hearty Burgundian favourite. HG Walter chicken legs are marinated in red wine, then slowly braised with baby onions and lardons, accompanied by indulgent, buttery mashed potatoes to soak up all the rich sauce. For dessert, Michel’s version of sticky toffee pudding is lightened up by roasted apple, and dolloped with vanilla Chantilly cream.</p>

Autumn Coq Au Vin

<p>Paul Ainsworth’s fan-favourite seafood feast gets an autumnal update, beginning with his signature ‘Cornish’ rarebit: house-made sourdough spread with Marmite butter, tomato fondue, and a Cheddar-mustard mix, piped thickly on top and grilled until golden. It’s served with a warming onion velouté. Next, meaty Cornish monkfish tail drizzled with mussel and shrimp brown butter – inspired by the flavours of potted shrimp – finished with capers and briny samphire. "It's an absolute winner," Paul says. To finish, there's an elevated take on a British school-dinner classic: warm pineapple upside-down cake made with brown butter, served with caramel and vanilla custard.</p>

Cornish Dayboat Monkfish

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<p>Begin with twice-baked egg soufflés made with soft goat’s cheese, Cheddar and nutmeg, served just as they are at The Seafood Restaurant, with a thyme, goat’s cheese and double cream sauce. “It’s the perfect starter,” says Rick. Next comes a seafood-filled risotto with scallops, prawns and mussels, finished with garlic and chilli butter, parsley and lemon. For dessert, a Portuguese almond tart is given a Cornish twist and served with Rick’s favourite Cornish clotted cream.</p>
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Stein's Autumn Table

<p>Georgina's dishes come straight from her new book, MEDesque which features feel-good recipes inspired by her favourite Mediterranean cooking. Start with a spread of Greek mezze and crudités, including Kalamata olives, refreshing beetroot tzatziki, pita for dipping, and warm garlicky gigantes beans. Next, prawn saganaki risotto – “the love child of a Greek dish and an Italian dish,” as Georgina says. Her saganaki, meaning ‘little pan’, features chilli and garlic-marinated prawns, made heartier with a rich, tomato-based risotto cooked in shellfish stock, garlic and white wine. It’s finished with Odysea sheep's milk feta, parsley and a squeeze of lemon. For dessert, Georgina recreates a favourite from her childhood: creamy vanilla panna cotta, served with rich chocolate sauce and Odysea morello cherry compote.</p>

Page to Plate: MEDesque

<p>Helen’s menu features dishes from her debut cookbook, Centrepiece, which puts veg firmly in the spotlight. The veg-led feast starts with halloumi, breadcrumbed and fried, served with a moreish spiced lemon syrup for dipping. “I’m pretty insistent when serving these that everyone must double-dip,” Helen says. There’s also paratha with a caramelised courgette dip. Next, slow-roasted sweet potatoes with amba, Medjool date butter and harissa Greek yoghurt. On the side, Hispi cabbage is served over creamy whipped tofu and drizzled with a spring onion salsa. For dessert, she crumbles halva – a sweet, sesame-based Middle Eastern confectionery – through Earl Grey-infused cream. “If you love tahini, this dessert is for you,” she says.</p>

Page to Plate: Centrepiece

<p>Dishes from Nargisse’s new book, Madaq, which features modern Moroccan cooking inspired by her family heritage. Start with roasted olives – slightly lemony with a hint of heat from harissa – with baked feta drizzled with honey and olive oil, all to enjoy with warm pita. "It's the perfect combination of textures, sweetness and saltiness," she explains. Next comes a dish inspired by traditional meat-and-prune tagines, reserved for special occasions. Nargisse uses beef brisket, seared then 16-hour slow-braised in a spiced prune sauce until fall-off-the-bone tender. It’s finished with prunes and honey for a hint of sweetness. On the side, ‘bil zeit’ green beans are cooked with tomato, garlic, coriander and a generous amount of olive oil, alongside a cumin and parsley potato salad. Finally, dessert is a Moroccan mint tea &amp; chocolate slice with an Oreo biscuit base. “When I moved to the UK,” she explains, “I quickly noticed that Brits love the combination of chocolate and mint.”</p>

Page to Plate: Madaq

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<p><meta charset="utf-8">Cornwall-based chef, restaurateur, author and presenter Rick Stein is known for his love of quality British seafood, standing by his ethos that “nothing is more exhilarating than fresh fish, simply cooked”. Rick’s son Jack Stein, is Chef Director of the multi award-winning Rick Stein group – including flagship restaurant The Seafood Restaurant. Rick has written more than 25 cookery books and a memoir, and has made over 30 much-loved food and travel TV programmes. In 2018 Rick was awarded a CBE, and has cooked for everyone from royalty to presidents to prime ministers.</p>

Rick Stein

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Luxurious Lobster Thermidor Feast rick-stein 

Grilled scallops in hazelnut butter are followed by lobster thermidor topped with herby Thermidor sauce and Parmesan, with chocolate pavé for dessert.

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