Spice-rubbed cauliflower, pan-fried and roasted until deeply golden, on a silky white bean purée with a wild garlic chimichurri. A vegetarian main worth making now, while wild garlic is in season.

Two lamb breasts, one extraordinary centrepiece. Stuffed with wild garlic, toasted pistachios, anchovy and goat's cheese, rolled and braised low and slow until deeply tender and melting. The best-value cut on the counter, done properly.

Slow-roasted pulled pork shoulder, brined overnight, rubbed in warm spices, and served in toasted brioche buns with a homemade barbecue sauce finished with fermented rhubarb. A properly satisfying centrepiece.

Light French chicken stew with cider, apples and crème fraîche. Tender chicken thighs in a delicate sauce with shallots and herbs.

Restorative Asian chicken noodle soup built on bone broth with garlic, ginger and tender chicken. Thick rice noodles and fresh herbs make it satisfying and healing.

Messy, indulgent haggis toastie with slow-cooked whisky shallots and melted Scottish cheese. Perfect for using up leftover Burns Night haggis.

Traditional Sicilian cavatelli rigati lunghi made from semolina and water, rolled with ridges to catch sauce. Served with rich tomato sauce and parmesan - easier than you think.

Roasted wild mallard with port-braised red onions, roasted grapes and rich port sauce. A stunning wild game recipe that celebrates the lean, intense flavour of wild duck.

Roasted parsnips and red onions with toasted buckwheat, feta and pomegranate seeds, finished with a warm pomegranate molasses dressing. A hearty winter salad that's substantial enough for a main course.

Tender chickpeas simmered with leeks and folded through vibrant green garlic spinach sauce, topped with caramelised fennel and crunchy walnut sage pesto. Hearty, nourishing and impressive.

A creamy turkey or chicken pie topped with crispy, golden filo pastry. Perfect for using up roast leftovers or making with rotisserie chicken any time of year. Ready in under an hour.

Transform Christmas leftovers into a crispy, golden toad in the hole. Use up pigs in blankets, roast vegetables, and stuffing in one comforting dish. Ready in 40 minutes.

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.