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Rick's food for friends

Rick Stein's autumnal menu is the kind of effortlessly brilliant meal we've come to expect from the famous, self-taught chef. Read our interview with Rick in this month's mag; get his recipes now.

These recipes were taken from Rick Stein’s Food Heroes: Another Helping (£20; BBC Books).

Langoustine and mussel chowder with herb celery

Chowders are immensely popular all over Ireland, so marrying them with herb celery, together with some langoustines and mussels from Strangford Lough near Belfast, where Rick Stein evolved this recipe, seems highly appropriate.

Baked guinea fowl with garlic beans and smoked sausage

Guinea fowl has a particularly satisfying flavour and it’s very successful in this dish, which has the idea of cassoulet as its theme.

A light apple tart with quince purée

Rick Stein's tart manages to be both rustic and sophisticated. There are instructions for apple purée too, as quinces are extremely seasonal, but they do give the tart a unique and almost smoky-sweet taste.

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