Homemade candied mixed orange and lemon peel is so gorgeous you might want to nibble on it instead of putting it into a fruitcake.

Easy recipe for veal casserole or as I called it: blanket de veau. Wonderfully tender veal chunks baked in the oven with creamy sauce.

Five-spice butternut squash in cheesy custard is precisely the treatment the squash needs to be a great dish.

Microwaved pomegranate curd made from fresh fruit juice extracted from pomegranate seed.

Caramelised leek and Cheddar tart on shortcrust pastry, homemade or shop bought, is a fabulous, easy dish, as good to serve warm as cold.

Sausage, pear and root vegetable tray bake with chestnut mushrooms and rosemary is an easy one pan dish that hits the comfort spot.

Hamantaschen poppy seed filled shortcrust biscuits are traditional Jewish cookies served at Purim.

John Dory roasted with tomato and red pepper slices, and lots of fragrant thyme.

Honey cake with dates and apples from Nigella Lawson’s collection is simply the perfect autumnal cake.

Polenta chips baked in the oven to a golden crisp, cooked from scratch with Parmesan and chives, and so much better than potato chips.

Plum crumble breakfast bars, cinnamon flavoured, reduced in sugar content, are just the thing if your sweet tooth is awake at breakfast.

Black rice risotto cooked Italian style, with poached pear quarters and gobbets of blue cheese, is the best way to enjoy the forbidden rice.

Sweetcorn and nduja salad made with fresh or frozen corn, served on a bed of lettuce and topped with homemade tortilla crisps.

Raspberry crumble bars with oats, brown sugar and fresh berries.

Tomato sorbet made from fresh tomatoes, without an ice cream maker, is the perfect appetizer or palate cleanser.