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Recipe: fish gratin by Rockfish’s Mitch Tonks
The Week Recommends This dish is a quick and delicious alternative to a traditional fish pie
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Recipe of the week: nankhatai (cardamom shortbread)
The Week Recommends Using ghee instead of butter enhances the irresistible flavour of these crumbly biscuits
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Recipe of the week: side of greens with crispy garlic
The Week Recommends This is a dish you can easily add to your weeknight dinners, say Yotam Ottolenghi and Noor Murad
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Recipe: the Exploding Bakery’s white chocolate, miso and cinnamon cookie slice
The Week Recommends These dense, gooey creations are sweet with a hint of savoury
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Recipe of the week: baked apples and pine nut crumble
The Week Recommends By cooking apples in a parcel, you get a sweet and syrupy sauce
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Halloween drinks: six spooky bottles to get the party started
The Week Recommends Featuring gruesome glow-in-the-dark and sinister skull-shaped designs
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Recipe of the week: chicken, root vegetable and pearl barley miso soup
The Week Recommends Like any good chicken soup, this one works as a meal in and of itself
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Recipe: sweetcorn and cashew curry by Bake Off’s Urvashi Roe
The Week Recommends This Diwali recipe is easy to rustle up and can be reheated quickly without much fuss
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Recipe of the week: kohlrabi gratin with smoked bacon and garlic crumb
The Week Recommends This creamy dish is perfect for family dinners, as children tend to love it
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Recipe of the week: pea and ham soup (London Particular)
The Week Recommends This traditional soup is named after the dense smogs that shrouded London in the 19th and early 20th century
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Recipe of the week: pasta with stewed beef from Naples
The Week Recommends The Pasta Grannies team was served this dish while staying in a rented flat in the Italian city
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Recipe of the week: porotos granados (Chilean bean and corn stew)
The Week Recommends This long-term River Cottage favourite is an easy dish – and very moreish
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Recipe: chicken and chorizo rice by Hugh Fearnley-Whittingstall
The Week Recommends Tangy sweet peppers and tomatoes balance the soothing rice, chicken and brothy juices
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Recipe of the week: prune and pork giant sausage rolls with mustardy chicory salad
The Week Recommends These are best served straight from the oven, when the pastry is at peak deliciousness
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