Wild Garlic and Puy Lentil Soup (4)

This tasty seasonal soup is from ” The Modern Cooks Year” by Anna Jones.

Winter Saffron Gratin (4)

A warming, hearty and seasonal gratin from Yotam Ottolenghi. You can vary the vegetables using the same total weight, but these work very well together. Cut the vegetables into 2mm thick slices, using a mandolin if you need to.

Chicken Stew with Butternut Squash and Miso (3)

A comforting broth from Nigel Slater.

Cheddar, Swede and Wild Garlic Scones ( makes 16)

A recipe from ” The Modern Cooks Year ” by Anna Jones. You could replace the swede with parsnip, celeriac or swede potato if you like.

Vanessa’s De Beauvoir Chutney ( 5x 500g jars)

An excellent chutney which used to be sold in the De Beauvoir Deli in Southgate Road, Islington. I found the recipe in ” Notes from a Small Kitchen Island” by Debora Robertson. It will improve over time and is best stored for a couple of months in a cool dry place before opening.Unopened jars will keep for a year Once opened, store in the fridge and eat within two weeks.

Jewish Chicken Soup (6)

A restorative chicken broth, also known as ” Jewish Penicillin” from the New Covent Garden ” Book of Soups”. It is also traditionally eaten on Shabbat. It’s even better the day after you make it and it freezes well. You can also use a chicken carcass to make the soup.

Guinea Fowl with Pears and Walnuts (2)

An autumnal pot roast from Nigel Slater.

Sausage, Swede and Cider Casserole (4)

A comforting one pot dinner from Jack Monroe’s ” Good Food for Bad Days”.

Kale, Walnut and Cheddar Rosti Pie (4)

Another delicious pie with a crusty topping from Anna Jones.

Swede, Pumpkin and Sweet Potatoes with Pomegranate (6)

Another delicious side dish from Signe Johansen.If feeding two or three people, use just one or two vegetables, ideally including the sweet potato, to ensure the right balance of flavours. Keep any leftover pomegranate seeds for garnishing a pudding, or a salad of leftovers the next day. The yoghurt dressing keeps for a few days in the fridge and makes an excellent dip with crispbread or toasted pitta.

Neeps and Tatties (6)

Neeps and Tatties is a recipe from Scotland. It is traditionally eaten on Burns night, served alongside haggis. If you dont like haggis, just serve it with a fried egg on top. You can replace the swede with turnips if you prefer.

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