Still got room after dinner, but want something refreshing to wake up the mouth then this dessert is for you guys! A beautiful apple, pear, fennel compote with almond crumble, green apple & basil sorbet

William Drabble's pan-fried John Dory recipe is served with mussels, apples and celeriac for a wonderful autumnal dish.

Spring lamb and garlic mustard in this form could be too pretty to eat! Chef Max Hull deconstructs the process of designing a delicious fine dining dish.

This challenging venison recipe will put your skills to the test. Accompanied by a truffle gnocchi and a delicate cabbage and apple roll topped with black garlic and créme fraîche, this autumnal dish is a real showstopper.

An ideal dessert to prepare for autumn and winter, this recipe takes the incredible crisp and delicate texture of croustade pastry and pairs it with one of Raymond Blanc's favourite apple varieties.

This one-pot wonder takes the autumnal flavours of partridge, mushrooms and Jerusalem artichokes and gives them a rich, smoky flavour by pairing them with vibrant chorizo. The creamy sauce is lightened with tarragon and paprika for an incredible end result.

This vegan gnocchi dish is jam-packed with the rich, deep and earthy flavours of autumn. The gnocchi are made with chestnut flour before being coated in a silky, creamy mushroom velouté and seasonal wild mushrooms.

Jeremy Chan’s celebration of autumnal pumpkin and squash may look simple on the surface, but it is anything but. He pairs sweet pumpkin and honey butter with an earthy groundnut sauce – typical of West Africa – made with peanuts and spices and infused with a mushroom dashi.

This innovative dish from Chef Gabriel Waterhouse uses a truffle custard, caramelised hen-of-the-woods mushrooms, puffed barely and a pickled walnut reduction. It's a beautiful autumnal dish, which plays with sweet and savoury flavours.