Winter

You can use 375 grams of minced lamb instead. Add it at the same step of the recipe and cook it, stirring with a wooden spoon, breaking up any large lumps, until browned. Note

This indulgent, comforting meal is perfect for a cosy night in. Purists may prefer to make their own gnocchi, but we've discovered that the store bought version is an excellent time saving alternative.

Best made just before serving, this bright and fragrant soup with juicy beef dumplings is perfect for cold winter nights. Add some extra chilli if you like more heat.

The autumnal flavours of sweet apple, fig and toasted hazelnuts combine beautifully in this easy tart. Cinnamon sugar is usually available in the spice section of the supermarket. You can easily make it yourself by blending 2 tablespoons of ground cinnamon with half a cup of granulated sugar.

Mash potato as soon as it is cooked, otherwise it will not be as soft and creamy. Note

We've cooked this beef fillet with herb and mustard crust to a medium level of doneness. This cut of meat is delicious either rare or well done, the secret is to let it rest well before serving to preserve the tenderness.

Recipe is not suitable to freeze. You can use rinsed, drained canned lentils instead of dried; reduce the cooking time in step 2 to 10 minutes. Note

Gremolata is a condiment made with a garlic, herb and lemon zest base. It adds real zing to a meat dish like osso buco and cuts through the richness. Gremolata can be made a day or two ahead and kept in the fridge.

Thrill the family this weekend with a giant stack of these delicious autumnal pancakes.

Fill your house with the warm, comforting scent of apple streusel cake.

This spectacular cake is topped with sweetened crème fraîche and candied beetroot chips.

The dark, smoky flavours of tea and the warm spice of star anise bring out the autumnal sweetness of poached pears.

Stuffed with chopped pecans and drizzled in a butterscotch sauce, these buttery apples make a heavenly dessert.

Scotch broth is one of those classic, thrifty recipes designed to help you feed a growing family nourishing food on a tiny budget.

Spice up a dull evening with this nourishing and tasty lentil and garlic soup with yogurt.

The beauty of this hearty soup lies in its versatility. You can use whatever winter veggies that take your fancy - cauliflower, broccoli or even mushrooms - and it will still taste just as good.

The addition of plump, herbed meatballs makes this fresh borscht a meal in itself. Serve topped with dill infused sour cream.

There are many flavours in this exquisite chocolate winter pudding, lavender, honey, chocolate and orange, that mingle and flow together to create something rather beautiful.

As if juicy pork cutlets on creamy mash wasn't already temptation on a plate, the Brussels sprouts fried with bacon and peas are gorgeous enough to entice even the fussiest eaters.

There is plenty of this Middle Eastern soup to go around and with juicy lamb and spicy vegetables you'll certainly be needing every bit.

This Italian tart with sour cream pastry and a sweet quince jam filling is wonderfully simple to make and delicious to eat.

Star anise, cloves, cinnamon, sichuan pepper and fennel seeds are the spices that make these lamb shanks in five-spice with tamarind and ginger so fragrant.

A traditional North African dish, this vegetable tagine is spiced with cumin, coriander, caraway seeds and more, and is divine served with a fragrant lemon couscous.

Make ahead: This recipe can be made a day ahead. Suitable to freeze. Not suitable to microwave. Note

This classic French dessert is much easier than you'd expect, and always a crowd-pleaser. Doused in its own caramel sauce, it's fabulous with a dollop of double cream.

Rizogalo is a traditional Greek-style creamed rice pudding that can also be served cole. Often spiced with cinnamon and lemon peel, it is also delicious served topped with nuts and honey.

Add some gourmet elements to the beloved Aussie pie with chunks of steak, succulent vegetables and crisp pastry crusts.

As a sea-faring people for most of their history, the Portuguese know a thing or two about seafood and what to do with it, as this Portuguese-style seafood stew demonstrates.

Slow-roasting the veal breast with a selection of vegetables adds great flavours to the juices left behind in the pan. Serve this tender, tasty meat on soft polenta with a good splash of the cooking juice.

Heavier on the pasta than a classic minestrone, this soup is an excellent choice on a cold winter's day.

A great source of both fibre and vitamins, plus calcium.

Light, fluffy and moist, this divine mandarin, polenta and macadamia cake is packed full of flavour and is beautiful served sliced as morning or afternoon tea.

Sweet, dense and oozing with sticky golden syrup, this gorgeous steamed pudding is perfect served warm with a dollop of cream or ice-cream for an indulgent weekend treat.

Borlotti beans are also known as cannellini beans, but they're actually a paler, plumper variety of the humble kidney bean. This tomato and borlotti bean soup makes a nourishing lunch or dinner.

Fragrant with lemongrass and lime leaves, this chicken and galangal soup is traditionally known as tom ka gai.

There's nothing like a bowl of proper, hearty soup on a cold day and this tomato and chorizo soup has all the warming power you're looking for.

This Mexican-style corn soup is delicately spiced with garlic, chilli and cumin. The crunchy tortilla strips and jalapeños sour cream are both moreish, so make sure to have plenty on hand.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding or served with tangelo cake.

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

This deliciously fragrant and warming Italian soup combines zucchini flowers and sweet peas to create a brilliant vegetarian meal. Serve topped with a crumbly pangrattato for a restaurant quality dish at home.

Not suitable to freeze. If you have one, try using a mandoline to cut the potatoes into paper-thin slices, otherwise, use a very sharp knife. We used a merlot-style wine in this recipe. Note