-
Jerusalem artichoke and black garlic mash with cod, kale, Parma ham and kale pesto mayonnaiseJerusalem artichoke is a quirky little vegetable.
-
Roasted turnips, potatoes and beetroot with hazelnut-and-rose dukkah and tahini yoghurtThis gloriously tasty root vegetable deserves to take the spotlight on the table.
-
Tahini-marinaded kale with beetroot and sumac-roasted salmonMelanie Johnson has ways to make eating kale a pleasure.
-
A very fine oxtail broth recipeWaste not, want not: once you’ve finished making this delicious broth, you can use the leftover oxtail meat however you wish.
-
Braised oxtail with onions, anchovy, vinegar and parsleyKeep it simple: the combination of oxtail and onions has more than enough flavour for this dish.
-
Greatest Recipes Ever: Michel Roux Jr’s soufflé SuissesseThomasina Miers picks Michel Roux Jr’s soufflé Suissesse as one of her greatest recipes ever
-
Pheasant Milanese with Parmesan spiral potatoesOur kitchen garden cook rejuvenates the humble potato.
-
Parsnip rosti with Scandinavian meatballs and apple-and-beetroot saladOur kitchen garden cook has a Scandinavian twist on parsnips.
-
Talking turkey: Six steps to a perfect Christmas roastWe've spoken to two top chefs to get tips on how to make a beautiful, moist Christmas turkey
-
Braised partridge with cabbage, garlic and baconThis delicious, seasonal braised dish is perfection with either red-legged or grey partridge.
-
Roast pheasant with cider, apples and CalvadosA splash of Calvados and some Granny Smith apples provide a wonderful balance to this baked-pheasant dish.
-
Super-speedy roasted Brussels sprouts with salmon and saffronThe vibrant flavours are sure to deceive even the most hardened Brussels-sprout haters.
-
Roasted pheasant with black-truffle and Parmesan ravioliThe unique flavour of truffles is a seasonal must.
-
Kofta curry with stuffed parathas and cucumber raitaThese curried delights will always be welcome.
-
Pineapple CarpaccioThis splendidly zingy January pudding is ridiculously easy, delicious, and healthy - to a degree
-
The full English breakfast with savoury parsnip-topped muffinsBaked into muffins and served with the classic English breakfast or wrapped in bacon and roasted, just two of our favourite parsnip recipes to try.
-
Fragrant lamb tagine with cauliflower couscousPulsed into couscous and served with succulent lamb or mashed with Pecorino, just two of our favourite cauliflower recipes to try.
-
Orange and chocolate chip pancakesCook these light, fluffy pancakes this weekend and top with fresh berries for a great winter pud.
-
Spiced-lamb pizza with roasted purple-sprouting broccoliRoasted and scattered over spiced-lamb pizza or stirred through monkfish pizza, just two of our favourite purple-sprouting broccoli recipes to try.
-
Beef with wild mushrooms and spicy cavolo neroServed with beef and wild mushrooms or creamed and served with fish, just two of our favourite cavolo nero recipes to try.
-
Brilliant recipes with walnutsUse up leftover walnuts after Christmas by making cookies, pesto or a tasty salad
