Roasted marrow with warm Indian spices on salted yoghurt with herbs and pomegranate

Slow-cooked beef short ribs in a rich Guinness gravy with deep savoury flavour and tender meat that falls from the bone.

Thick, brined pork chops with crisp fat, caramelised pears and a glossy cider and sage sauce.

Golden puff pastry-topped chicken pot pies filled with creamy leeks, mushrooms, and roast chicken in a rich sauce.

A gently aromatic winter minestrone made with bacon, swede and orzo in a light golden broth, finished with lemon, herbs and a touch of Parmesan for warmth and depth.

Crisp-skinned spatchcock chicken roasted over buttery Boulangère-style potatoes and onions in a cast iron pot.

A crisp puff pastry galette with roasted butternut squash, goat’s cheese, honey, and sage — easy to make and perfect for autumn.

Fragrant mussels steamed with lemongrass, chilli, turmeric and XO sauce, finished with herbs, lime, and crispy shallots. Served with golden shoestring fries for dipping into the spiced broth.

A vibrant, creamy Saag Paneer made with spinach, golden fried paneer, and warm spices, served with a fresh kachumba salad. A healthy, protein-rich vegetarian curry ready in under an hour.

Crisp-bottomed vegan mushroom gyoza filled with chestnut and shiitake mushrooms, served with a sesame-chilli dipping sauce.

Juicy chicken thighs baked in a fragrant homemade Thai red curry sauce with coconut milk, kaffir lime leaves and herbs. Served with jasmine rice

A rich beef and chestnut stew with ale, shallots, and herbs. A comforting autumn recipe, perfect with mashed potatoes or as a hearty pie filling.

Wild garlic butter beans with spiced lamb meatballs, fennel, and flatbreads. A fresh, high-protein spring recipe full of flavour and texture.

Mushroom and cheese quesadillas with portobello mushrooms, feta, and mozzarella – a quick and flavour-packed vegetarian recipe for any day of the week.