Celeriac and Potato Dauphinoise (4)

This delicious side disg from Josh Eggleton benefits from being made a day ahead and reheated when you are ready to serve.

Spanish Meatballs ( makes 30)

These little meatballs can be made ahead of time for an easy light lunch. SErve with salad and Catalan tomato bread. The recipe is from ” Simple Food” by Jill Dupleix.

Creamy Parsnip, Chestnut and Mustard Gratin (4)

A delicious side for Christmas (or indeed any other time of year) from Claire Thomson

Parsnip, Puy Lentil and Watercress Salad (4)

This simple combination makes a very good autumn salad. The recipe is from ” River Cottage Veg Everyday” by Hugh Fearnley Whittingstall.

Crunchy Salad with Lime Juice (4-6)

A fresh tasting salad typical of the Pacific coast in Costa Rica. The recipe is from ” World Food Cafe” by Chris and Carolyn Caldicott.

Wild Rocket, Chickpea and Prawn Salad (4)

A main course salad for a light lunch or supper from ” Sunshine Food” by Sophie Grigson. Serve with plenty of crusty bread to soak up the juices.

Tom Cang Nuong (Grilled Prawns) (4)

Simple grilled prawns from award winning Ho Chi Minh City chef Quach Thien Tuong. I found the recipe in ” Street Cafe Vietnam” by Annabel Jackson. Use the freshest prawns you can find, and add a spoonful of water if you find that the dip is too tart for your taste.

Wild Garlic Macaroni Cheese (6)

I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.

Red Pepper, Lentil and Tomato Salad ( 2-6)

A fragrant and colourful lentil salad which will serve two to three as a main course or four to six as part of a mezze. The recipe is from one of my books of Palestinian recipes, ” Zaitoun” by Yasmin Khan. The cheese can be left out for a Vegan version .

Paccheri with Kale and Walnuts (4)

A favourite supper from ” The Modern Italian Cook” by Joe Trivelli.

Stuffed Mussels (8)

This recipe from Rachel Roddy could be served with drinks, as a starter or as part of a spread.

Castelluccio Lentils with Tomatoes and Gorgonzola ( 4)

I’m a huge fan of Gorgonzola cheese so this recipe is a winner for me. It’s from ” Plenty” by Yotam Ottolenghi. Serve at room temperature on its own or with steamed greens such as purple sprouting broccoli or kale.

Salmon with Greens and Shitake Mushrooms (2)

A quick and healthy supper from ” Nigella Bites” by Nigella Lawson. If you can, use wild or organic salmon. Farmed salmon won’t taste anything like as good and is often detrimental to the environment and harmful for the fish, contributing to disease. I would far rather eat less fish than support many types of fish farming.

Pasta with Pesto and Runner Beans (4)

A version of the classic Ligurian dish of Trofie with Green Beans and Potatoes from Anna Tobias. You can use any pasta you like.

Cheese and Pickle Muffins ( makes 12)

Delicious muffins from ” Nutmeg & Custard” by Marcus Wareing,

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