This is a great way to use up odds and ends of fresh veg, and leftovers too. You can use more or less whatever you fancy from the list, though I do think some kind of onion is essential. As the egg is poured straight into the roasting dish full of hot veg, you don’t need to fry this frittata at all, but it helps to have a heavy ceramic or cast-iron dish, which retains the heat well. And the eggs should be at room temperature, not cold from the fridge.

Oven-roasted roots frittata

This is a great way to use up odds and ends of fresh veg, and leftovers too. You can use more or less whatever you fancy from the list, though I do think some kind of onion is essential. As the egg is poured straight into the roasting dish full of hot veg

A dish that requires a little bit of extra preparation, but one you can put together in a relaxed way over an hour or two that results in something truly warming and delicious.

Kale and mushroom lasagne

A dish that requires a little bit of extra preparation, but one you can put together in a relaxed way over an hour or two that results in something truly warming and delicious.

Spicy chilli oil deliciously balances the delicate sweetness of an autumnal squash and apple soup. The swirl of glowing orange-red oil makes it look lovely too.

Squash, apple, chilli

Butternut & Nut Butter Soup: this might sound like too clever a joke by half, but it's a really good soup. Peanut (or other nut) butter is a very handy way to add richness and nuttiness to a soup. You can use smooth or crunchy peanut butter, depending on whether you want a silky soup or one with a slightly chunkier texture.

Butternut & Nut Butter Soup

A wonderfully hearty soup, this is also very straightforward. It relies on some good puréed tomatoes for the base flavour. We prepare our own, but you could use a good-quality ready-made passata instead. In this case, you might want to add some bay, thyme and a whole garlic clove to the simmering soup to boost the flavour.

Barley, onion, tomato

A wonderfully hearty soup, this is also very straightforward. It relies on some good puréed tomatoes for the base flavour. We prepare our own, but you could use a good-quality ready-made passata instead. In this case, you might want to add some bay, thyme and a whole garlic clove to the simmering soup to boost the flavour.

Sweet parsnips and fiery ginger are a winning and warming winter combination.

Parsnip and ginger soup

We quite often blitz surplus root veg and cooked greens together. Brussels sprouts blitzed with creamed celeriac and some stock was a particularly successful improvisation. A handful of crisp, salty bacon bits is a great finishing touch.

Celeriac, sprouts, bacon

We quite often blitz surplus root veg and cooked greens together. Brussels sprouts blitzed with creamed celeriac and some stock was a particularly successful improvisation. A handful of crisp, salty bacon bits is a great finishing touch.

This beautifully simple, light curry is closely based on a wonderful recipe from chef Angela Hartnett. It’s always preferable to use some carefully selected ground and whole spices in a recipe like this but, if you’re in a hurry, use a ready-made curry powder instead of the dry spices.

Cauliflower and chickpea curry


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