Ottolenghi teacakes are really mini ring cakes but perfect with afternoon tea so who can argue?

Sticky pear and ginger cake is dark, moist and incredibly easy to make.

Seelen means souls in German, and in Schwabia it means fantastically tasty spelt sourdough bread rolls, rustic and completely artisan.

Neapolitan pork braciole in tomato sauce, authentic and classic Italian Sunday lunch dish of stuffed pork roulades braised in tomato sauce.

Dutch gingerbread biscuits, speculaasbrokken, thick and chunky. They are the easiest Christmas cookies, baked in a large slab.

Autumn vegetable tian, a cheesy bake of carrots, parsnips, potatoes and other root vegetables, easily made ahead.

Pompe à huile, sweet olive oil brioche traditionally served in Provence, South-East France, at Christmas.

Pan fried guinea fowl breast with fresh wild mushrooms, it’s the epitome of an autumnal dish.

Rustic apple galette with shortcrust pastry base and sliced raw apple filling. No blind baking, no precooking apples – and no soggy bottom!

Roasted sweet potatoes with chorizo and bacon are the perfect blend of sweet, salty and spicy.

Italian style pear tart with an easy sponge base, soft yoghurt filling and pear, cinnamon and almond topping.

Fresh, raw porcini salad with minimal seasoning is an epic treat. Sliced porcini, aka ceps only need a sprinkling of salt and a drop of oil.

Corn ribs from the oven, with homemade dukkah, just like the ones served at Ottolenghi’s Rovi.

Spelt risotto with pearled spelt grain and dried porcini mushrooms is a gorgeous vegetarian dish: wholesome, flavoursome and effortless.

Macarons with lemon and dark chocolate filling.

Celery salad with furikake, Japanese sesame and dried seaweed seasoning, is the best way to use that bunch of celery.