Great british chefs

Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day

Thick, sweet wedges of roast squash are served on a bed of rich, creamy makhani sauce in this vegetarian recipe. Topped with homemade paneer and a spiced hazelnut crumb, it's an incredibly warming, satisfying main to serve when it's cold outside.

This simple pork belly starter recipe combines sweet and tart crab apples with the uniquely numbing heat of Sichuan peppercorns.

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

This easy Italian-inspired recipe uses 'nduja as a spicy marinade for chicken thighs, which are then cooked in a garlicky tomato and mozzarella sauce and topped with a quick homemade pesto.

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.

These mouthwatering treats blend the classic comfort of Scotch eggs with a modern twist. Imagine perfectly seasoned turkey sausage hugging a soft-boiled

This clever little starter from James Cochran combines classical fine dining with childhood nostalgia. Silky smooth chicken liver parfait is piped onto crisp sablé biscuits, with a set cherry purée in the centre. Most of the time required for this dish is hands-off, so you can get the majority of it made in advance and simply assemble the dish before serving.

Richard Bainbridge serves up a stunning baked cod recipe, topped with seaweed butter before cooking for a pleasantly salty, umami finish. A simple lettuce and pea fricassee and new potatoes make great accompaniments, along with an unusual mint Hollandaise that he makes with rapeseed oil, instead of the customary clarified butter.

This classic French compound butter contains only a few ingredients, but the resulting combination of flavours does wonders for steaks, fish, potatoes and vegetables. Make a batch and keep it in the freezer, ready to be sliced and placed on top of your dinner whenever you fancy it.