Spiced autumn squash soup with fried halloumi

Serves 4

Around the world in 80 dishes No.23: Mexico

Spicy crab noodles by Thomasina Miers

Fried chicken wings

Serves 4-6 as snacks

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Pigeon with aubergine salad and broad beans

Serves 4

Snack attack: Mark Hix whips up delicious dips

There isn't a guest at any party in the land who can resist a dip. Eaten without cutlery, ideal with drinks, tasty as you like – it's possibly the perfect dish for almost any kind of entertaining. But what is a British dip? We don't really have a dip culture in this country, unless you count the ubiquitous packets of crisps and jars of ready-made salsa we're encouraged to buy to take home and eat while watching a movie, or the chopped carrots with bought guacamole we put out at parties.

Madras dip

Serves 6-8

Mark Hix: Use it lightly – it doesn't have to blow your socks off

We chefs see these studies all the time about the supposed dangers or benefits of different ingredients. I don't think any of us pay too much attention to it. My rule is simple: everything in moderation, and that's definitely true with chilli, one of my favourite ingredients.

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Purée and simple: Skye Gyngell's mouthwatering mezze dips

When we opened Petersham Nurseries almost seven years ago, we had only three dishes on the menu and, if we could get around to it, one or two desserts. The menus were written up daily on small blackboards and hung on the wooden door. We had a four-burner stove, no extractor fan and perhaps a dozen plates that were bought from home.

Roasted spice mix

All of the recipes use this blend of strong, vibrant flavours.

Beetroot purée

Serves 6

Chickpea purée

Serves 4

Roasted tomato and red pepper purée

Serves 4

Salad days: Mark Hix serves up summer sensations

Forget the dismal cold-pasta combos you see in your average sandwich bar... Mark Hix creates summery, sophisticated alternatives.
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